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.
Mix ground flaxseeds and water; let sit for 10 minutes to make the 'egg' binder.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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.
Brush olive oil on top of each ball and sprinkle with remaining sea salt.
Bake for 35-40 min or until golden brown.
Meanwhile, make the Roasted Red Pepper Sauce.
Remove the beanballs from the oven, set aside to cool for 5 minutes then serve warm, with our Roasted Red Pepper Sauce.