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–+ servings

Chickpea Meatballs & Tahini Brussels Sprouts

Jillian Glenn
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 324 kcal

Ingredients
  

Chickpea Meatballs

  • 15 oz canned chickpeas
  • ¼ cup diced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ cup regular or gluten-free bread crumbs plus more for thickening
  • ¼ cup gluten-free flour
  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Tahini Drizzled Brussels Sprouts

  • 1 lb brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 4 tablespoon tahini
  • juice from one lemon
  • salt and pepper to taste

Instructions
 

Forming The Chickpea Meatballs

  • If using a food processor, add the entire contents of the canned chickpeas + the onion, spices, garlic, bread crumbs, gluten-free bread crumbs and olive oil to a food processor and blend until thick and well combined. If the mixture is too wet to be able to shape into meatballs, add more bread crumbs or flour (2-3 tablespoon at a time).
  • If making the meatballs by hand, heat the olive oil over medium 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. If the mixture is too wet to be able to shape into meatballs, add more bread crumbs or add a little flour (2-3 tablespoon at a time.)
  • Using a tablespoon, scoop a heaping tablespoon of the mixture and roll in your hands to form the scoops into balls. If you find that your meatballs are too dry and aren't holding together well, add 1-2 tablespoon of water or olive oil to help them hold together.

Frying The Meatballs

  • 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.

Crispy Brussels Sprouts

  • Slice Brussel Sprouts in half or quarters. Heat a large skillet to medium heat. Pour in 1-2 tablespoon of olive oil. Once hot, add the garlic and cook for 1-2 minutes until it sizzles.
  • Add the brussels sprouts to the skillet and fry, stirring often, until they are browned and crispy (about 10 minutes). Season with salt and pepper. Remove from heat and drizzle with tahini and lemon juice. Serve topped with the meatballs. Add more tahini for serving!

Nutrition

Serving: 1Calories: 324kcalCarbohydrates: 24gProtein: 10gFat: 24g
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