Baked eggplant and chickpea meatballs with fresh herbs and a bright hit of lemon, crisp outside and tender within.
25m prep · 1h 20m cook · 4 servings
- 1 tbsp Chia Seeds
- 3 tbsp Water
- 2 tbsp Olive Oil
- 1 cup White Onion
- ½ cup Celery
- 3 cloves Garlic
- 1 whole Italian Eggplant
- 1 cup Chickpeas
- 2 cups Panko Breadcrumbs
- ⅓ cup Fresh Parsley
- ¼ cup Fresh Basil
- ¼ cup Nutritional Yeast
- 2 tsp Lemon Juice
- 1 tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
Estimated nutrition (per serving)
Calories330 kcal
Protein12g
Carbs50g
Fat11g
Fiber10g
Sodium825mg
Sugar10g
