Sun-Dried Tomato and Basil ChickpeaBalls / by Katie Brown

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Ingredients: 

  • 1 can chickpeas
  • 1 egg
  • 2 t minced garlic
  • 1/3 panko
  • 1 package fresh basil, minced
  • 1/3 cup minced sun-dried tomatoes (the dry ones, not the ones in oil)
  • 1/3 cup parmesan cheese
  • 1T dried oregano
  • s+p for taste
  • red pepper flakes optional
  • olive oil

Directions

  1. Set oven to 350 on Convection Bake
  2. Drain, rinse and dry the chickpeas and set aside
  3. Heat 1 T 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)

Note: thanks too the Minimalist Baker for this awesome recipe!