Spinach, Ricotta and Chickpea 'meatless' Balls

READY IN: 1hr 5mins
SERVES: 6-8
YIELD: 25 Balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200° C.
  • Line a baking sheet with parchment.
  • Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
  • 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.
  • On a plate, combine remaining breadcrumbs and garlic granules
  • Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
  • Roll balls in crumb mixture to coat.
  • 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!
  • Serve with your favourite pasta, sauce and extra parmesan.
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