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5 from 2 votes
Chickpea Beanballs with Roasted Red Pepper Sauce
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These chickpea beanballs are a delicious, vegan and gluten-free alternative to meatballs. Serve them with our roasted red pepper sauce for some extra flavor.

Course: Main Course
Cuisine: American
Keyword: beanballs
Servings: 4 people
Calories: 237 kcal
Author: Amie Valpone
Ingredients
Instructions
  1. Mix ground flaxseeds and water; let sit for 10 minutes to make the 'egg' binder.

  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

  3. Combine flax 'egg' with the rye bread, chickpeas, basil, coconut milk, walnuts, 1/2 tsp. of the sea salt, ground cumin, pepper, and chili powder. Blend in a food processor until well combined but let the chickpeas stay chunky for texture when you bite into these beanballs. Then, using your hands, form the 'dough' into 2" balls and transfer them to the prepared baking sheet.

  4. Brush olive oil on top of each ball and sprinkle with remaining sea salt.

  5. Bake for 35-40 min or until golden brown.

  6. Meanwhile, make the Roasted Red Pepper Sauce.

  7. Remove the beanballs from the oven, set aside to cool for 5 minutes then serve warm, with our Roasted Red Pepper Sauce.

Nutrition Facts
Chickpea Beanballs with Roasted Red Pepper Sauce
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 3mg1%
Sodium 792mg34%
Potassium 191mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 270IU5%
Vitamin C 0.2mg0%
Calcium 62mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.