- Vegan meatballs:
- 1 tbsp flour of ground flax seeds
- 3 tbsp water
- 2 cups cooked, drained and rinsed chickpeas
- ½ cup of nuts
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp salt
- ½ cup of breadcrumbs
- 4 tbsp water
- 2 tbsp oil
- Sandwich Ingredients: strong>
- 4 toast buns
- 2 – 3 cups of sauce tomatoes marinara
- Vegan Parmesan Cheese (optional)
Preheat oven to 230 degrees C.
Mix water and ground flaxseed in a small bowl and set aside to gel.
Place the chickpeas and walnuts in a food processor and pulse until finely chopped. Remove from the base of the food processor and place in a large bowl. Add the gelled flaxseed mixture along with the dry spices, breadcrumbs, water, and oil. Stir until mixture comes together (add a little more oil if it looks too dry).
Using hands or a spoon, roll mixture into balls and place on lightly greased baking sheet.
Bake for 20 minutes until golden brown.
To serve, divide buns and top with warm marinara sauce. Add the meatballs and cover with more sauce. While these meatballs hold their shape well, I find that they get too soft if simmered in the sauce. If you want to cover them completely, heat the sauce then add the meatballs just before serving. If they sit too long, they will break.
You can optionally sprinkle with vegan Parmesan cheese.