INSTRUCTIONS:
1. PREPARATION OF CHICKPEA MIXTURE:
In a food processor, combine chickpeas, breadcrumbs, nutritional yeast, parsley, red onion, garlic, tomato paste, soy sauce, oregano, basil, salt and pepper. Pulse until the mixture comes together but still has some texture remaining.
2. FORM THE MEATBALL:
Preheat the oven to 375°F (190°C). Grease a baking tray with olive oil.
Form chickpea mixture into golf ball-sized patties with wet hands and place on prepared baking sheet.
3. COOK THE MEATBALLS:
Drizzle olive oil over the meatballs. Bake in the preheated oven for 25-30 minutes or until golden brown, turning halfway through for even cooking.
4. PREPARE THE TOMATO SAUCE:
Combine crushed tomatoes, minced garlic, oregano, basil, salt and pepper in a saucepan. Cook for 15-20 minutes, stirring occasionally.
5. SERVICE:
After the chickpea meatballs are cooked, transfer them to the tomato sauce and let them cook for another 10 minutes.
6. ENJOY:
Serve vegan chickpea meatballs over pasta, with crusty bread, or however you desire. Garnish with fresh herbs if desired.
