Ingredients
Equipment
Method
Make Chickpea Meatballs:
- Start by gathering all your ingredients. Drain and rinse the chickpeas thoroughly, then place them in a mixing bowl. Use a fork or potato masher to mash them until they’re mostly smooth but still have some texture.
- Add the shredded zucchini, shredded carrot, diced red onion, minced garlic, and chopped parsley to the mashed chickpeas. These vegetables not only add flavor but also moisture, making the meatballs tender.
- Fold in the crumbled feta cheese, lemon zest, kosher salt, black pepper, and dried oregano. The feta cheese gives a delightful tanginess, while the spices enhance the overall flavor profile.
- Gently add in the panko breadcrumbs, mixing until everything is well combined. The breadcrumbs help bind the mixture and give the meatballs a delightful crunch.
- Preheat your oven to 375°F (190°C). Using a spoon or cookie scoop, portion out the mixture and roll it into balls about 1-1.5 inches in diameter. Place the meatballs on the prepared baking sheet, arranging them with a little space in between.
- Lightly spray the meatballs with avocado or olive oil spray to help them crisp up. Bake in the preheated oven for about 25-30 minutes, or until they are golden brown and firm to the touch.
- Once baked, remove the meatballs from the oven and let them cool slightly. Serve them over cauliflower rice or regular rice, topped with fresh arugula or mixed greens, tzatziki sauce, pickled red onions, chopped cucumber, and tomatoes. Drizzle with tahini dressing and finish with a sprinkle of feta cheese for a stunning presentation.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats.
- To make it vegan, omit the feta cheese or use a plant-based alternative.
- Add more vegetables like bell peppers or spinach for extra nutrients.
- Spice it up with red pepper flakes or cayenne pepper for heat.