Roasted Spring Onion and Chickpea "Meat" Balls

By • April 7, 2014 0 Comments

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Author Notes: It's not always easy getting the gang to go for a meatless dinner, but it's amazing how satisfying and tasty chickpeas can be as the focal point of the meal. Chickpea 'meat" balls along with the latest seasonal veggie, spring onions, are roasted creating a vibrant and luscious dinner. Add a simple basil dipping sauce to seal the deal or toss the whole thing over pasta for a one-dish dinner. secretsofahomecook


Serves 4-6

Chickpeas, spring onion, olive oil, eggs, breadcrumbs, yogurt, Parmesan, salt

  • 2 cups chickpeas (from 1 cup dried or 2 cans drained)
  • 1 Spring onion or small yellow onion
  • 4 tablespoons olive oil, divided
  • 2 large eggs
  • 1 cup dry breadcrumbs (Panko)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup Parmesan cheese
  • 1 teaspoon salt

Spring onion, Parmesan, basil, olive oil, salt

  • 1 Spring onion or small yellow onion
  • 1/2 cup Parmesan cheese
  • 1/2 cup loosely packed basil
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees. Cut spring onion in half and place on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and a little salt. Roast in the oven 15 minutes until soft. Place the other ingredients in a food processor along with the roasted onion and pulse until combined and smooth. Shape into 18 golf ball size balls and place on a rimmed baking sheet. Drizzle with olive oil and bake 15 minutes. Turn on broiler and cook 5 more minutes to brown.
  2. Roast the spring onion along with the one in the meatball recipe. Add all of the ingredients in the food processor and puree. Serve with chickpea "meat" balls.

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