Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 2 15-oz can chickpeas, drained and rinsed
- 1/2 red onion, diced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 3 tbsp olive oil
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set it aside.
In a food processor, combine the chickpeas, red onion, breadcrumbs, egg, garlic, parsley, cilantro, cumin, coriander, salt, and 2 tablespoons of olive oil. Pulse until mixture resembles fine crumbs. Roll mixture into 12-15 balls and place on the baking sheet.
Brush each ball with olive oil. Bake until they are golden, about 40 minutes, turning once half way through cooking.
Serve immediately with tahini or garlic sauce or store in the refrigerator for up to 5 days.