Sun-Dried Tomato Meatless Meatballs

Ingredients: 

• 1 can Chickpeas (drained and rinsed)

• 1 Egg

• 3 Garlic Cloves, minced

• 1/3 cup Panko (or bread crumbs)

• 1 package fresh basil, minced (or 1-2 tbsp dried basil)

• 1/3 cup minced sun-dried tomatoes (the dry ones, not the ones in oil)

• 1/3 cup Parmesan Cheese

• 1 tbsp Dried Oregano

• Oil, Salt and Pepper as desired

Directions

1. Preheat oven to 350

2. Drain, rinse and dry the chickpeas and set aside

3. Heat olive oil and the garlic until browned - add that to a bowl with an egg and mix together

4. Add the panko, tomatoes, parm cheese, oregano and 1T olive oil, s+p, red pepper flake to a food processor (with the egg mix) and pulse until small (do not over pulse). If no electric processor- put in a bowl and mash together with a potato masher

5. Add the rinsed and dried chickpeas to the processor and pulse until there are no whole peas. again, If no electric processor- put in a bowl and mash together with a potato masher

6. Taste and add more of anything you may want

7. Roll the mixture into golf-sized balls- I made 13

8. Heat same skillet, add oil, add balls and cook until browned on the sides

9. Bake balls for 10-15 minutes in oven on cookie sheet

10. As the balls cool outside the oven, they will firm up a little

-to reheat: heat in a 350 degree oven until warmed through, or in the microwave. (lasts about 4 days in the fridge)