- 1 15 ounce can of chickpeas, rinsed, drained and patted dry
- 1/2 cup of cooked quinoa (about a heaping 1/4 cup of dried quinoa)
- 1/4 cup of brown sugar (I used coconut sugar instead)
- 2 tablespoons of peanut butter
- 2–3 tablespoons of soy sauce (she also recommends substituting tamari if gluten-free)
- 1/4 cup of finely chopped cilantro, plus more for serving
- 1/4 of green onion, finely chopped
- 1 teaspoon of chili garlic sauce
- 3/4– 1 cup of roasted salted peanuts, crushed, plus more for coating
- Cookbook recommends 6–8 ribboned carrots for serving.
- I used 2 large zucchini for 2 people.
- 1 tablespoon of olive oil
- peanut sauce
- lime juice
- extra cilantro
- Pre-heat the oven to 350 degrees F. Arrange the chickpeas on a lined baking sheet and bake for 12-13 minutes to dehydrate the chickpeas. Once done, set aside to cool and leave the oven on.
- Add the chickpeas to a blender or food processor and blend on low to pulverize. She also says that you can mash them with a fork; I used my food processor.
- Pour the chickpeas and remaining meatball ingredients to a medium bowl. Mix to combine thoroughly. Taste and add salt and pepper if needed. If the mixture is too wet, you can add in additional crushed peanuts or even a bit of panko breadcrumbs.
- Scoop out the mixture in heaping tablespoons. Gently roll into balls and then roll each ball in a bit of additional crushed peanuts to coat.
- Place the balls on a foil-lined baking sheet and bake for 15 minutes. Flip to ensure even cooking and then bake for an additional 10-15 minutes or to desired doneness. The meatballs get firmer the longer that they cook.
- Once out of the oven let cool slightly and ENJOY!!
- I served mine over simple zucchini noodles that were spiralized and sauteed in a bit of olive oil and then drizzled with the peanut sauce.
Recipe from Minimalist Baker’s Everyday Cooking Cookbook