Make your next spaghetti dish vegan and try our vibrant Pea ‘Meatballs’ with Zucchini & Pesto Recipe.
Pea ‘Meatballs’ with Zucchini & Pesto Recipe
400 can chickpeas, rinsed and drained
1/2 cup frozen peas, thawed
2 tbsp white chia seeds, plus extra to roll
1/4 cup mint leaves
1/4 cup parsley leaves
2 spring onions, chopped
1 tbsp lemon juice
1/4 cup oats
1 tbsp extra-virgin olive oil, plus extra to brush
2 cups kale leaves, torn
3 zucchini, spiralised
1/2 cup store-bought vegan pesto, to serve
Micro lemon balm (optional), to serve
Lemon wedges, to serve
How to make our Pea ‘Meatballs’ with Zucchini & Pesto Recipe
1. Preheat the oven to 200°C (180°C fan forced). Place the chickpeas, peas, broad beans, white chia seeds, mint leaves, parsley leaves, spring onion, lemon juice and oats in a food processor. Season well with salt and pepper and then process until smooth.
2. Using damp hands, roll tablespoonful-sized portions of the mixture into balls. Roll in the extra chia seeds to coat. Place the balls on a baking tray lined with baking paper and brush with extra olive oil. Bake in the oven for 10 minutes, or until golden.
3. Meanwhile, heat the olive oil in a large non-stick frying pan over high heat. Add the torn kale leaves and spiralised zucchini and cook, tossing, for 30 seconds to 1 minute, or until just wilted.
4. Divide the zucchini and kale mixture between plates. Top with ‘meatballs’ and serve with store-bought pesto, micro lemon balm and lemon wedges.
You can make the ‘meatballs’ a day in advance. Keep them refrigerated before rolling in the chia seeds and baking.