Step 1

Preheat the oven to 375 ºF. Prepare a baking tray by lightly oiling.

Step 2

In a food processor combine the cooked brown rice, pecans, and garlic and pulse until finely ground.

Step 3

Drain and rinse the chickpeas, and reserve about 1/2 cup. Add the rest of the chickpeas to the food processor along with the nutritional yeast, tomato paste, olive oil, dried basil, oregano, salt, and black pepper. Process until ground into a thick mixture that holds together and keeps its shape when pressed into a meatball. Work in batches if needed.

Step 4

Add the breadcrumbs if the mixture is soft and needs help holding together along with the rest of the chickpeas and pulse until they are coarsely chopped. Alternatively, if the mixture is too thick for your food processor, transfer the mixture to a mixing bowl and add the final 1/2 cup of chickpeas (slightly mashed) along with the bread crumbs and mix in by hand.

Step 5

Shape the mixture into balls using about 2 tbsp per ball. A cookie scoop makes quick work of this! Press the mixture together as you roll to help the balls hold together. Place shaped vegan meatballs on the tray and spray or drizzle with oil.

Step 6

Bake for 25-30 minutes at 375 ºF, flipping halfway through for even baking. Let cool slightly before using, or make in advance and freeze or refrigerate until ready to eat.