Vegetarian Chickpea and Eggplant Meatballs
Directions
- 1Peel and dice the eggplant into small cubes. Do the same with the carrot.
- 2Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil. Sauté the minced garlic with some chopped parsley or basil for 1-2 minutes until fragrant. Add the diced eggplant, carrot, paprika, oregano, salt, and pepper. Stir well, cover, and cook for 15-20 minutes, stirring occasionally, until the vegetables are soft.
- 3Let the cooked veggies cool, then transfer them to a food processor. Add the chickpeas, fresh basil (or parsley), and 1 tablespoon of flour or breadcrumbs. Blend until a coarse mixture forms (it should hold together when shaped).
- 4Form the mixture into 8 balls. For versatility, make smaller ones for tomato sauce or larger ones for dipping.
- 5Place the balls in an air fryer basket and cook at 375°F (190°C) for 12-15 minutes, or until golden brown and slightly crispy on the outside.
- 6Pair with a garlicky yogurt dip or toss them in your favorite marinara sauce.
Ingredients
- 1 medium aubergine/eggplant
- 1 medium carrot
- 1 garlic clove
- 0.5 cup canned chickpeas
- 1 tablespoon all-purpose flour or breadcrumbs
- 1 tablespoon extra virgin olive oil
- fresh basil leaves
- paprika
- oregano
- Salt
- pepper
- chopped parsley
Equipment
knifecutting boardnon-stick panwooden spoonfood processorair fryerbowl
Tips
- Only 1 WW point for 2 meatballs!
- These vegetarian chickpea and eggplant meatballs are also perfect for sneaking in veggies and protein, making it kid-friendly with a familiar, fun shape.
- These can be enjoyed on their own with a dip or shaped smaller to add a healthy boost to your favorite tomato sauce.
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