Lemon and Feta Chickpea Meatballs
Allergens: 🧀 Dairy 🍞 Gluten
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 2
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 1 slice small wholemeal bread
- 1 cup x 400g tin chickpeas 240g when drained, or ~1, drained
- 3 tbsp fresh parsley chopped
- 60 g crumbled feta cheese ~1/2 cup
- Juice of 1/2 a lemon
- Salt
- Black pepper
- Spray oil
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F), and lightly spray a baking tray with oil.
- Add the slice of bread to a food processor, and blitz into breadcrumbs. Add the drained chickpeas, and blitz again until smooth (or slightly chunky if you prefer).
- Transfer the mixture to a bowl, and add the chopped parsley, crumbled feta, and lemon juice, along with some salt and pepper. Mix well.
- With clean hands, form the mixture into balls. I made 8, but this will depend on the exact size you make them.
- Place the balls on the baking tray, and spray lightly with oil. Bake for around 25 minutes, or until the meatballs are crispy and fairly firm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.