How do I make the chia egg for these 'meatballs'?

Combine 2 tablespoons of chia flour with 6 tablespoons of aquafaba (the water from canned chickpeas) in a small bowl to create the binder for the 'meatballs'.

Can I use regular breadcrumbs instead of gluten-free panko?

Yes, you can use regular panko bread crumbs if you don't need the recipe to be gluten-free; otherwise, stick to the gluten-free panko specified.

What's the best way to cook these sunflower seed 'meatballs'?

Heat coconut oil in a large skillet over medium-high heat and cook the 'meatballs' in batches for 7-10 minutes per batch, turning them to ensure browning on all sides.

What can I serve with these Italian 'meatballs'?

These Italian 'meatballs' are perfect served warm with your favorite pasta and a rich tomato sauce, as suggested in the recipe steps.

How do I ensure the 'meatballs' hold their shape during cooking?

Thoroughly combine all ingredients with your hands to ensure the chia egg and other binders are evenly distributed, then roll the mixture into approximately 15 firm balls.

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Italian Sunflower Seed and Chickpea ‘Meatballs’
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Plated Italian Sunflower Seed and Chickpea 'Meatballs' served over pasta with tomato sauce, garnished with fresh basil.

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Italian Sunflower Seed and Chickpea 'Meatballs' [Vegan, Gluten-Free]

2633

Dairy Free

These vegan "meatballs" are deliciously packed with plenty of savory umami flavor even though they're completely free from meat, egg, dairy, and gluten! They're made from a base of chickpeas and sunflower seeds. Plus, they're completely nut-free, which is a good thing if you have small kids or nut-allergies in... Read More

Ingredients You Need for Italian Sunflower Seed and Chickpea ‘Meatballs’ [Vegan, Gluten-Free]

1 cup sunflower seeds
1 cup chickpeas
1 yellow onion
1 garlic clove
1 cup gluten-free panko bread crumbs
2 tablespoons chia flour and 6 tablespoons aquafaba (the water in the canned chickpeas)
2 tablespoons tamari
1 tablespoons miso paste
1 tablespoons dijon mustard
Salt and pepper, to taste
1/2 teaspoon oregano, dried
1 handful fresh basil
Coconut oil, for frying

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How to Prepare Italian Sunflower Seed and Chickpea ‘Meatballs’ [Vegan, Gluten-Free]

Process the sunflower seeds in a food processor. Set aside.
Prepare the chia egg by combining the chia flour and aquafaba (or just plain water) in a small bowl.
Process the onion, garlic, and chickpeas in a food processor.
Toss all the processed ingredients in a big bowl and add all the other ingredients. Use your hands to combine everything thoroughly.
Roll the mixture into approximately 15 balls.
To cook the meatballs, heat the coconut oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 7-10 minutes per batch. Keep them warm while you coil the pasta and tomato sauce.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.