Vegan Chickpea Meatballs with Sun-dried Tomatoes and Basil

Sun-dried tomatoes and basil give these vegan chickpea meatballs a lot of flavor. They are a tasty and healthy alternative to regular meatballs. They go well with pasta, on sandwiches, or just by themselves as a tasty snack.

Ingredients:

• 2 cups cooked chickpeas
• 1/2 cup sun-dried tomatoes soaked in warm water for 15 minutes and drained
• 1/4 cup fresh basil leaves
• 1/4 cup breadcrumbs gluten-free if preferred
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Warm the oven up to 190C 375F

Put sun-dried tomatoes, basil, garlic, nutritional yeast, olive oil, tomato paste, oregano, salt, and black pepper in a food processor

By pulses, you can make the mixture well mixed but still a little chunky

Put the mix in a bowl and add the breadcrumbs

Mix the ingredients together until the mix stays together

Put the meatballs on a baking sheet that has been lined with foil

Warm the oven up and put the meatballs in it

Bake for 25 to 30 minutes, or until they are golden brown and firm

You can eat them as a snack or serve them hot with your favorite sauce or pasta

Any leftovers can be kept in the fridge for up to three days in a container that won't let air in