Chickpea Spinach Quinoa Neatballs
Yes "neatball" is the vegan way of saying meatball! Enjoy these chickpea spinach and quinoa neatballs anytime!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Dinner, Lunch, Main Course
- 3 tbsp olive oil (divided)
- 3 cloves garlic (minced)
- ½ red onion (diced)
- 1 15 oz can chickpeas (drained and rinsed)
- ⅓ cup panko breadcrumbs
- ¼ cup GOODFOODFORGOOD Taco Sauce
- 1 tsp paprika
- 1 tsp dried oregano
- 2 green onions (sliced)
- 1 cup baby spinach
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- 1 cup cooked cold quinoa
Heat 1 tbsp olive in a pan and sauté red onion and garlic together.
Remove from heat and add everything into the food processor and pulse to combine.
Transfer into a bowl and place the mixture in the fridge for 20 minutes to firm up.
Preheat the oven to 375 F. Remove from the fridge and roll into balls. I used my large Lodge cast iron to fry and bake balls.
Heat 2 tbsp of oil in a pan and fry balls until brown on all sides. Transfer to the oven and bake for 20 minutes.
Keyword dairy free, gluten free, neatballs, nut free, plant based, vegan