Step 1

Cook rice as per package instructions. Use canned ones, or precook dry chickpeas until tender.

Step 2

Take a food processor. Add drained chickpeas, walnut, cooked rice, seasoning, and spices: olive oil, tomato paste, basil, parsley, garlic powder, onion powder, nutritional yeast, and turmeric. Pulse the mix gently. Don’t puree it! It would be best if you had some chunks and bits for a better texture. Depending on the size of your container, work in batches.

Step 3

Now try to form a ball (1-2 Tbsp per ball). If the mix is still soft to work with, add it to a mixing bowl and add oat flour and quick oats 1 Tbsp at a time. Do it until you can form those chickpea balls.

Step 4

Now you are ready to form the chickpea meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.

Step 5

Take a baking mat or a sheet pan with parchment paper and bake them at 350 Fahrenheit (ca. 177 °C) for 20-30 minutes until they get a crispy crust. Flip at halftime! You know they are ready if they are lightly brown and a crust is formed.

Step 6

Or take a frying pan and heat it over medium heat. Add a bit of coconut oil and fry them for a couple of minutes on each side to give them a nice brown color.

Step 7

Heat BBQ sauce over low heat and glaze the chickpea meatballs with it. Other serving suggestions above the recipe card!