Dairy free, gluten free and vegetarian
¼ cup onion, chopped
¼ cup carrot, chopped
3 cloves garlic, crushed
1 egg (or 1 flax egg,
see note below)
1 can chickpeas, drained and rinsed
1 cup cooked organic quinoa grain*
2 tbsps savoury yeast
2 tbsps italian herbs or dried oregano
¼ cup fresh parsley
½ cup almond meal (or gluten free bread crumbs)
2 tbsps tomato paste *check to ensure its gluten free
salt and pepper to taste
1. Set oven to 180°C and line a large tray with baking paper, that’s been lightly oiled.
2. To make the meat-less balls, add all ingredients to a food processor and pulse until the mixture starts to come together but is still chunky.
3. Form the mixture into 2-inch balls and place them on the prepared baking sheet.
4. Bake for 30 minutes, turning halfway through until the balls are browned on the outside. Serve with Ozganics Tomato Sauce and your choice of pasta. Delicious!
Note: to make one flax egg combine 1 tablespoon of ground flax seed with 3 tablespoons of water and allow to rest for 10-15 minutes.