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6 servings
30 min active time
1 h total time
4.0 (2 votes)
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Original
2 cups cooked | |
1 cup | |
4 | |
30 oz cooked drained | |
1⁄2 cup | |
2 Tbsp | |
2 Tbsp | |
1 tsp | |
2 tsp | |
to taste | |
1⁄4 cup |
2 | |
15 fluid oz | |
2 Tbsp | |
2 | |
1 tsp | |
to taste | |
1 tsp | |
1 tsp | |
1 tsp | |
1 pinch |
16 oz cooked according to box |
Amount per serving
Daily %
Calories
1001
50%
Total Fat
32 g
41%
Cholesterol
0.80 mg
0%
Sodium
1755 mg
76%
Total Carbohydrates
152 g
55%
Fiber
21 g
74%
Total Sugar
13 g
Proteins
34 g
68%
Calcium
323 mg
25%
Iron
8.6 mg
48%
Potassium
903 mg
19%
Vitamin D
0.76 mcg
4%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, basil, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped.
- 2Preheat the oven to 375 ºF, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together.
- 3Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking. Let cool slightly before using, or make in advance and refrigerate.
- 4In a blender combine all of the ingredients for the roasted red pepper sauce. Blend until smooth.
- 5Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.
- 6NOTES If you have a smaller food processor or the mixture gets too thick for your food processor to handle, remove the nut and rice mixture before blending up the chickpeas, then mix them together by hand, with a fork, or a potato masher.
Published by Callan Curtis