Chickpea balls are back, and wow are they good!
After I made Christin’s cookie dough balls and subsequently went crazy making all kinds of flavors, it was only natural I’d eventually go savory.
I think it was after using the fresh mint that I thought of my favorite, fresh basil. The thought snowballed into a basil tomato and onion ball, dipped into Jason’s marinara. Oh, mama.
tomato basil beanballs
vegan, gluten free, dairy free
1 can chickpeas, rinsed and peeled
1/2 cup sun dried tomatoes
1/2 red onion, diced
15-20 fresh basil leaves, chiffonaded
2-3 tablespoons olive oil
3 tablespoons flour (brown rice)
pinch sea salt
Rinse and peel chickpeas, add to food processor. Process alone until crumbly/creamy, add sun dried tomatoes, continue to blend. Add basil and onion, blend. Add olive oil and flour one tablespoon at a time, until dough is formed. Form into one inch balls and bake at 350 for 20 minutes.
I served these as an appetizer / snack, with marinara dipping sauce. I have also served them over pasta with marinara, as a salad topper, and sneaked from the fridge very late at night.
I rarely say this, but you need to make these now.
As soon as I can finagle Jason’s marinara recipe, I will share it. Perhaps another guest post is in order?