Moroccan Chickpea 'Meatballs'

5 from 1 vote

Prep Time30

Cook Time30

Total Time1

Course: dinner, Main Course

Cuisine: Moroccan

Servings: people

Calories: 365kcal

In a food processor, add the oats, garlic, ginger, parsley, onion and carrot and pulse for 10 seconds, or until finely chopped. Next add the chickpeas then continue to pulse for another 15 seconds, until the chickpeas are finely chopped. You may have to scrape the sides in between pulsing to help everything blend evenly. The mixture should hold together when pressed between your fingers. If it doesn’t try pulsing it a few more times. Transfer the mixture to a large bowl along with the spices and salt.
Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicone mat. Using a scooper (or your hands), scoop out approximately 1 heaping tablespoon of the mixture at a time. Use your hands to roll into individual balls, placing them a few inches apart. You should have about 16 by the time you’re done. Bake them in oven for 20 to 25 minutes, or until light brown on the edges.
Meanwhile, prepare the tomato sauce. In a large skillet, warm the oil over medium heat. Add the onion and cook for 3 minutes, until soft. Add the garlic and cook for another 2 minutes. Pour in the crushed tomatoes, tomato paste, paprika, and cumin. Bring to a boil, reduce to a simmer and cook for about 5 minutes, until sauce is slightly thickened.
When the balls are done baking, serve warm over cooked couscous topped with sauce and enjoy!