Chickpea and carrot balls (vegan)

Why you will love these chickpea and carrot meatballs

• No eggs: these vegan chickpea balls and are therefore without eggs or other animal products.
• Light: these meatballs are light and light thanks to the ingredients they contain.
• Also gluten-free: just choose gluten-free breadcrumbs and your chickpea and carrot meatballs will be gluten-free.
• Quick: You can use pre-cooked chickpeas to make these meatballs, which will be ready to eat in a few simple steps.

Here are all the ingredients you'll need

• 200 g precooked chickpeas
• 1 carrot, peeled and roughly chopped
• 1 onion
• 2 Tbsp. chickpea flour
• 1 bunch fresh parsley
• 1 bunch fresh coriander
• 1 tablespoon extra virgin olive oil
• 3 Tbsp. breadcrumbs
• 1 clove of garlic
• Salt and pepper to taste

Preparation (step-by-step)

1. Chop the onions and carrots roughly and brown them in a non-stick pan with a little oil for a few minutes.

2. Drain and rinse the chickpeas under running water.

3. Put all the ingredients in a blender and blend for a few seconds. Leaving a few pieces not completely blended will give your chickpea balls more structure.

4. Now form the meatballs with the help of your hands.

5. Dip each patty in breadcrumbs.

6. Cook the chickpea and carrot balls with a little olive oil in a non-stick frying pan, making sure to turn them occasionally.

7. Your meatballs are ready to be enjoyed!

Storage tips

You can store your chickpea meatballs in an airtight container in the fridge for up to 4 days.

Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!

I hope you enjoyed the recipe, see you soon!