Step 1

If you're using dried chickpeas, soak for 4 hours. Boil them until they are splitting, about 45 minutes to an hour. Skip to Step 2 if using canned chickpeas!

Step 2

Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down.

Step 3

Make your flax seed "eggs" - mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.

Step 4

Mix together the chickpeas and flax seed eggs.

Step 5

Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.

Step 6

Taste it - does it need something? Add more of your favorite seasonings if you want! The perk of veggie meatballs is that you can taste test before cooking!

Step 7

Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish.

Step 8

In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!