Chickpea Couscous Meatballs
Chickpea couscous meatballs are a delectable vegetarian twist on the classic dish. Made with a mixture of chickpeas, couscous, and savory spices, these meatballs are packed with flavor and a delightful texture. They can be served as a standalone appetizer, added to salads, or enjoyed with pasta for a satisfying meal.
Equipment
- Large mixing bowl
- Food processor or blender
- Baking sheet
- Parchment paper
- Non-stick cooking spray
- Measuring cups and spoons
- Spatula or spoon for mixing
- Oven
Ingredients
- 1 cup cooked chickpeas
- 1 cup cooked whole wheat couscous
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt and black pepper
- 1 egg
- 2 tablespoons olive oil
Instructions
- Gather all the ingredients needed for the recipe. Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Drain and rinse the cooked chickpeas, then add them to a food processor or blender and pulse until roughly chopped.
- Combine the chopped chickpeas, cooked couscous, grated Parmesan cheese, chopped parsley and basil, garlic powder, salt, black pepper, and egg in a large mixing bowl. Mix all the ingredients until they are evenly combined.
- Using your hands, scoop out a tablespoon of the mixture and roll it into a ball shape. Place the meatballs on the prepared baking sheet, ensuring they are evenly spaced. Repeat until all the mixture has been used up.
- Brush the meatballs with olive oil and bake them in the oven for 20-25 minutes or until golden brown on the outside and cooked through.
- Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve them as a main dish with your favorite sauce or appetizer. These Chickpea Couscous Meatballs are also perfect for meal prep and can be stored in an airtight container in the fridge for up to five days.