I thought it was time for a recipe that actually required some cooking. Over the last year, my recipes have become quick, get-er-done meals that provide flavor and nutrition in the least amount of time possible and more often than not, it’s some form of salad. Yes, this is definitely a good thing, but once upon a time I actually enjoyed making meals that took an hour or two. Don’t get me wrong – I would still like to be able to leisurely cook on a regular basis, but with a new baby and working from home, there is hardly time for lunch some days. I once made a Spanakopita pie that was AMAZING. It took over an hour to prepare and then had to bake for 45 minutes, but holy cow, it was good.
These days, quick is key, and this recipe is no exception. This is not a last minute meal, but these only takes 20 minutes to put together and cook for 30. Perfect for those spaghetti and meatball cravings or for a cocktail party with a toothpick and marinara sauce for dipping.
These flavors are classic Italian, but you could really do anything you wanted to these chickpea balls. Fresh garlic and ginger and toasted sesame seeds would be delicious or even curry, cumin, garam masala and turmeric for a little Indian feel. The possibilities are endless!
We had these with homemade red wine marinara over sauteed peppers and onions. They are super flavorful and moist, and I like to bake them until they are brown on the outside and get a nice crust.
I still have not ventured into the area of egg-less binders, but if you do then this could easily be made vegan. I know flax is supposed to do this? Or is it chia seeds? If anyone has some good tips for me on how to start and how to make it not scary, let me know!
Helpful hint: Chickpeas and garbanzo beans are the same thing! In case you didn’t know 😉
2 cans chickpeas – drained and rinsed
1/2 cup panko breadcrumbs
2 tbs fresh chives finely chopped
1/4 cup fresh basil finely chopped
1/4 tsp red pepper flakes
1tsp dried oregano
2 garlic cloves
Preheat oven to 350°.
Combine chickpeas, egg, garlic, salt, pepper flakes, and oregano in a food processor and process until almost smooth. Little chunks are ok. Put the mixture in a bowl and mix in the panko, chives and basil.
Roll golf ball sized balls in your hands and put on a parchment paper lined cookie sheet.
Bake for 30 minutes, turning over half way.
Value food and cheer and song