Best vegan meatballs with rice and chickpeas
Best vegan meatball recipe. Healthy and super easy to make vegan meatballs with chickpeas and rice. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
20vegan meatballs 30min
Cook Time Passive Time
25min *(check notes) 15min
Servings Prep Time
20vegan meatballs 30min
Cook Time Passive Time
25min *(check notes) 15min
Ingredients
  • 125g of whole grain rice(I used whole grain carnaroli rice)
  • 1 medium size carrot(~100 g)
  • 75g of cooked or canned small green peas(to help the meatballs hold together better, it’s important to use exactly the small size green peas)
  • 240g of cooked or canned chickpeas
  • 70g of sundried tomatoes
  • 50g of breadcrumbs(the indicated amount is approximate)
Instructions
  1. put rice to boil. While rice is boiling, peal and finely shred the carrot using a grater with small holes. Then put chickpeas and sundried tomatoes in a food processor and blend until you get a homogeneous thick mixture. Transfer the mixture to a bowl, add the shredded carrot and cooked or canned small green peas and carefully mix everything together by avoiding to crush the green peas;
  2. when the rice is ready, drain it, rinse it with cold water to separate the grains and to cool down the rice a bit. Then add the rice to the previously obtained mixture. Mix everything together and put the bowl in fridge for 15 minutes – it will make the creation of the meatballs easier;
  3. when the waiting time is over, start to create meatballs – use a teaspoon to always take more or less the same amount of mixture, place it in your palm and with your hands create the form of a ball. When the ball is ready, place it in breadcrumbs and, by gently rolling the ball, cover all of its sides with breadcrumbs. Continue until the mixture is over;
  4. at this point there are different scenarios available depending on your goal: 1) if you want to freeze the vegan meatballs, put them on a flat surface like a big cutting board by avoiding that they touch and place them in freezer. Once they are solid, you can transfer them to any other container in which they can touch; 2) cook the vegan meatballs in a preheated oven in 250°C/480°F for 10 – 15 minutes on one side, then turn around and bake for another 10 minutes; 3) for about 5 minutes cook the vegan meatballs in a frying pan with a small amount of oil from all the sides until golden brown.
Recipe Notes

* the indicated cooking time is valid, if you cook the meatballs in the oven. On a frying pan the cooking time is reduced – on a frying pan you need to cook the meatballs until all sides are golden brown and the inside is warmed up (approximately 5 minutes).