Shellfish Free Gluten Free Chickpea Meatballs in Marinara
Total time1 hr 10 min
Prep time20 min
Cook time35 min
4.5(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup gluten free breadcrumbs
- ½ cup grated parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
- ½ tsp sugar
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- 2
Spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry. Transfer to a food processor and pulse 8–10 times until coarsely chopped — the mixture should look crumbly and uneven, not smooth or paste-like.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!