Chickpea Meatballs

Sourced from: https://www.karissasvegankitchen.com/vegan-chickpea-meatballs/ This recipe pairs well with a sauce that features very jarred minced garlic — the over the top garlic balances with eh subtle flavors of these meatballs. Also, pair with pasta made from vegetables, squash spirals or spaghetti squash. INGREDIENTS 2 cups chickpeas - reserve chickpea liquid if using canned 2.5 tablespoons ground flax seed 6 tablespoons water 1/2 cup breadcrumbs 1/2 tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon dried parsley 1 teaspoon marjoram 1/2 teaspoon salt or to taste 1/2 teaspoon basil 1/4 teaspoon black pepper INSTRUCTIONS 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! Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down. Make your flax seed "eggs" - mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes. Mix together the chickpeas and flax seed eggs. 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. 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! Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish. 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!