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–+ servings

Chickpea 'Meatballs' and Noodles

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 large zucchini
  • 2 cups marinara sauce
  • 1 15.5 can can of chickpeas (garbanzo beans)
  • 1/2 cup oat flour
  • 2 tbsp water, plus more if needed
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp crushed black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • nutritional yeast to top

Directions

  1. Using a vegetable peeler, thinly shave your zucchini to create wide ribbons, and then slice them in half lengthwise (or spiralize them for a thinner noodle). Set aside.
  2. Pulse the chickpeas in a food processor, until mashed.
  3. Mix in the seasonings and oat flour and pulse until well combined.
  4. Pour in the water by the tbsp until a dough forms.
  5. Heat a pan with your cooking oil on medium/low heat.
  6. Scoop out about 1 tbsp of dough and roll into a ball. Cook in the skillet until brown on all sides, flipping every 2 minutes- about 12-15 minutes total.
  7. Pour the sauce and zucchini noodles into the pan and let simmer for about 10 minutes.
  8. Top with nutritional yeast and enjoy!