AuthorJillian
RatingDifficultyIntermediate
ShareSave
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Chickpea Meatballs
Tahini Drizzled Brussels Sprouts
Chickpea Meatballs
1

Using a large skillet, heat the olive oil over medium high heat for 1-2 minutes. Pour in chickpeas, onion, spices, and garlic and cook for 5-6 minutes. Remove from heat and smash the mixture with a fork. Once all of the chickpeas are roughly smashed, mix them with the breadcrumbs. You may also use a food processor to blend all the ingredients together.

2

Using a tablespoon, scoop a heaping tablespoon of the mixture and roll in your hands to form the scoops into balls. If your balls are dry or not sticking together (this can happen if your chickpeas are dry), add a few tablespoons of water or a drizzle of olive oil to add more moisture.

3

Next, reheat your skillet on the stove to medium and add 2 more tablespoons of olive oil. Once the oil is warmed, fry your meatballs in the pan until all of the sides are golden brown.

Brussels Sprouts
4

Slice Brussel Sprouts in half or quarters. Heat a large skillet to medium high heat. Pour in 1 tbsp of olive oil. Fry the Brussels sprouts in the pan until they are browned and crispy (about 15 minutes), stirring frequently. Season with salt and pepper. Remove from heat and drizzle with tahini. Serve topped with the meatballs. Add more tahini for serving!

Ingredients

Chickpea Meatballs
Tahini Drizzled Brussels Sprouts

Directions

Chickpea Meatballs
1

Using a large skillet, heat the olive oil over medium high heat for 1-2 minutes. Pour in chickpeas, onion, spices, and garlic and cook for 5-6 minutes. Remove from heat and smash the mixture with a fork. Once all of the chickpeas are roughly smashed, mix them with the breadcrumbs. You may also use a food processor to blend all the ingredients together.

2

Using a tablespoon, scoop a heaping tablespoon of the mixture and roll in your hands to form the scoops into balls. If your balls are dry or not sticking together (this can happen if your chickpeas are dry), add a few tablespoons of water or a drizzle of olive oil to add more moisture.

3

Next, reheat your skillet on the stove to medium and add 2 more tablespoons of olive oil. Once the oil is warmed, fry your meatballs in the pan until all of the sides are golden brown.

Brussels Sprouts
4

Slice Brussel Sprouts in half or quarters. Heat a large skillet to medium high heat. Pour in 1 tbsp of olive oil. Fry the Brussels sprouts in the pan until they are browned and crispy (about 15 minutes), stirring frequently. Season with salt and pepper. Remove from heat and drizzle with tahini. Serve topped with the meatballs. Add more tahini for serving!

Chickpea Meatballs & Tahini Brussels Sprouts