Delicious vegan meatballs! Made with simple wholesome ingredients, these meatballs are not only a delightful treat but also a perfect substitute for egg in meatball recipes. Bursting with flavors from eggplant, lentils, and a blend of spices, they're a surefire way to satisfy your cravings with their meaty texture. Serve them as an appetizer, add them to your pasta, or use them as a pizza topping, these vegan eggplant meatballs are a versatile addition to family's weeknight meal rotation Enjoy the taste and health benefits of these plant-based meatballs today!
1 ½cupschickpea flouror more depending on eggplant size
2tablespoonolive oilextra virin
1tablespooncuminground
2teaspoonpaprika
½teaspoonsalt
Instructions
Preheat your oven to 425 degrees. To a large baking pan add the eggplant, onions, garlic, tomatoes, spices and olive oil. Use your hands or a large spoon to mix (saving you a bowl to wash). Then place into the oven for 15 minutes.
Once the veggies are roasted add them to the food processor (you should get about 3 cups worth). Then add in the remaining ingredients. Process until you get a batter.
Using a large tablespoon roll out each meatball with your hands. Then place onto the same baking pan as the veggies. Bake at 375 degrees for 15 minutes. Then increase the temperature to 425 for another 15 minutes, or until they are golden brown.
You can store them in the fridge for 3 days or in the freezer for 3 months. If frozen let them thaw in the fridge before warming them up.
Notes
After roasting the veggies you should get roughly 3 cups of veggies to add to the food processor. The meatball batter should be wet but not sticky. Depending on the size of the eggplant you may have to adjust the amount of chickpea flour you add.