Delectable meatless meatballs. An affordable and tasty dinner

Replacing meat is the nutritional powerhouse - chickpeas. These delightful legumes are not just a fantastic source of plant protein but also offer an array of vitamins such as B vitamins including folic acid, niacin, and riboflavin. Further, they provide essential minerals like vitamin K, calcium, iron, manganese, copper, and potassium. Chickpeas are widely available in most stores, making them an excellent addition to your shopping list. This chickpea meatball recipe just might make you a devotee of legumes. In fact, chickpea meatballs share the limelight with their meaty counterparts in my kitchen.

Ingredients:

• 2 cans of chickpeas,
• 2 tablespoons of chopped parsley,
• 1 carrot,
• 1 onion,
• 4 cloves of garlic,
• 4 tablespoons of wheat flour,
• A teaspoon of sweet paprika powder,
• Half a teaspoon of hot paprika powder,
• A pinch of caraway,
• Salt and pepper to taste,
• Oil for coating.

Method of Preparation:

1. Drain the chickpeas in a sieve and rinse them under running water for a moment.
2. Blend the chickpeas to make a uniform paste.
3. Finely chop the onion, press the garlic, and add them to the chickpea paste.
4. Add the spices - salt, pepper, caraway (also known as cumin), sweet and hot paprika. Pour in some flour to bind the mixture and mix everything thoroughly.
5. Shape small meatballs from the blended mixture.
6. Coat each meatball lightly with oil and place them on a baking tray lined with baking paper.
7. Bake them in a preheated oven at 356 degrees Fahrenheit for about 20 to 25 minutes. Turn them over halfway through the bake for even cooking.

Your freshly baked meatballs can be served in various delightful ways. They pair well immersed in tomato sauce and served with rice or potatoes, or you could serve them with pita bread, tzatziki sauce, or hummus. They also taste great cold, making them an intriguing addition and source of protein in salads for school or work lunches. Bon appétit!