Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
This is feeding: 4 people
Ingredients
For the Chickpea Meatballs
- 1 can Chickpeas
- 1 cup Panko Breadcrumbs
- 1/2 cup Red Onion chopped
- 2 cloves Garlic minced
- 2 tbsp Soy Sauce
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- Black Pepper to taste
- 1 tbsp Canola Oil or high-heat oil of choice
For the Firecracker Sauce
- 2 tbsp Cold Water
- 1 tsp Cornstarch
- 1/2 cup Hot Sauce vinegar-based
- 1/3 cup Organic Brown Sugar
- 1/4 cup Water this is in addition to the chilled water listed above
- 2 tbsp Soy Sauce
For Serving
- Fresh Chives
Instructions
- Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor fitted with an s-blade.
- Pulse the food processor until the ingredients are finely chopped and well mixed. Don’t overblend or your meatballs will be mushy.
- Lightly oil a baking sheet or oven safe skillet with about half of the oil.
- Roll the chickpea mixture into 1 1/2 inch balls (you should get about 16 of them).
- Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
- Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned.
- To Make the Firecracker Sauce
- Whisk the cornstarch and chilled water together in a small dish or bowl.
- Stir the remaining ingredients together in a small saucepan.
- Set the pan over medium heat.
- Bring the mixture to a boil, lower the heat and allow it to simmer for about 10 minutes.
- Stir in the cornstarch mixture and continue simmering until the mixture thickens up slightly, about 1 minute.
To Serve
- Pour the sauce over the meatballs and gently stir until the meatballs are evenly coated.
- Sprinkle with chives and serve.