Though this recipe takes a little time to prepare, it’s still simple and super dense with nutritious and healthy ingredients. While you can easily buy vegetarian or vegan meatballs at any grocery stores, many brands of meat-free meatballs are highly processed and with a long long lists of useless ingredients. So who needs that when you can make your own with fresh vegetables?
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Heat olive oil in a large saucepan over medium-high heat. Add the finely chopped onions and the kale and a glass of water and cook for 5-7 minutes or until the kale is soft and wilted, but still quite green.
In a food processor, pulse the chickpeas previously soaked in cold water for 8 hours and then cooked in a pressure cooker for 15/20 minutes. If necessary, add a bit of their cooking water but be careful to not make the mixture too moist.
Transfer everything into a large mixing bowl and add the chopped carrots, slightly boiled. Then the red peppers, finely chopped, sweet corn and the sauteed kale.
Combine everything together and if necessary add some tablespoons of chickpeas flour to make the mixture smooth and less sticky.
Season with salt, add some dried herbs like thyme and a 1/3 teaspoon of chili powder.
With your hands slightly oiled, shape small veggie-balls and let them rest in the fridge for at least 15 minutes.
Then cook in the oven at 200°C for about 15 minutes.
Serve with a Classic Marinara Sauce.