Vegetarian Chickpea and Eggplant Meatballs

40 mins
Serves 8
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Directions

  1. 1Peel and dice the eggplant into small cubes. Do the same with the carrot.
  2. 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.
  3. 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).
  4. 4Form the mixture into 8 balls. For versatility, make smaller ones for tomato sauce or larger ones for dipping.
  5. 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.
  6. 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.