Spinach, Ricotta and Chickpea 'meatless' Balls

This are my take on the veggie meatballs served at Polpo in the UK. They're great served with homemade marinara and spaghetti. I use vegetarian hard italian cheese rather than parmesan to make this vegetarian.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 25 Balls

Ingredients

• 380  g chickpeas, drained and mashed
• 150  g fresh spinach, chopped
• 400  g ricotta cheese
• 150  g  dry grated parmesan cheese
• 1  small onion, diced
• 3  garlic cloves, minced
• 12  leaves fresh basil, chopped
• 175  g  breadcrumbs (or more, see step 4 below)
• 1⁄4 cup olive oil
• 2  large eggs, beaten
• 2  tablespoons garlic granules
• 1⁄2 teaspoon salt
• 1  teaspoon fresh ground black pepper
• 2  tablespoons  mixed italian herbs

Directions

1. Preheat oven to 200° C.
2. Line a baking sheet with parchment.
3. Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
4. Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
5. On a plate, combine remaining breadcrumbs and garlic granules
6. Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
7. Roll balls in crumb mixture to coat.
8. Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great!
9. Serve with your favourite pasta, sauce and extra parmesan.