Zucchini “Meatballs”


1 15 ounce can chickpeas, rinsed and drained

3 gloves garlic, minced

1/2 cup oats

1 tsp basil

1 tsp oregano

1/2 tsp sea salt

2-3 TBS nutritional yeast

Juice of 1/2 lemon

1 cup zucchini, shredded or finely chopped


Preheat oven to 375 degrees.

Combine chickpeas, garlic, and oats in a food processor, and pulse for about 10 seconds.

Place chickpea mixture, basil, oregano, sea salt, nutritional yeast, lemon juice and zucchini in a large bowl.

Stir until well-combined.

Roll mixture into about 12-15 balls and place on a parchment paper-lined baking sheet.

Cook for about 25 minutes.

Serves well with pasta and desired pasta sauce.