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Chickpea "Meatballs"
Makes approx. 8 large meatballs 



  • 1 spaghetti squash 

  • 1 can chickpeas, drained and rinsed

  • 1/4 cup rolled oats

  • 2 tablespoons hemp seeds

  • 2 tablespoons minced rosemary 

  • 1 large garlic clove, minced

  • 1 shallot, minced

  • 2 eggs, beaten

  • 1/2 cup chopped walnuts 

  • 1 teaspoon smoked paprika 

  • 1 teaspoon cumin

  • Salt and pepper to taste 

  • Tomato-basil sauce (or other marinara of your choice)


 1. Poke holes in squash with sharp knife and roast the whole squash directly on the rack in the oven at 400 degrees for   45 minutes. 

 2. Combine remaining ingredients, minus marinara, into food processor and process until smooth. Transfer mixture to   bowl and chill in refrigerator for 2 hours. 

 3. Remove and form mixture into balls, whatever size your prefer. We were able to get 8 medium size balls out of   one batch. 

 4. Heat olive oil in non-stick, oven-proof skillet over medium heat. Add the balls and cook, rotating occasionally so that   they all get cooked and browned evenly. Once they are brown all around, transfer skillet to oven at 375 degrees and let   cook until cooked through, about 8 minutes (or less if you would like them to be more on the moist side). Be careful   not to overcook and let them get too dry. 


**Enjoy over spaghetti squash with marinara and shaved Parmesan cheese. 

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