Are you ready to elevate your dinner game with a dish that's not only hearty and satisfying but also completely plant-based? Dive into the world of flavor with these Vegan Quinoa Chickpea Balls, perfectly paired with a rich tomato sauce and al dente pasta. This recipe is not just a meal; it's a culinary experience that will leave your taste buds dancing and your guests begging for more! With a prep time of just 20 minutes and a total cooking time of under an hour, you can whip up this delicious dish any night of the week. Let’s get cooking and discover how to create this wholesome, mouthwatering delight that even meat-lovers will crave!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 can chickpeas, drained
- 1/2 cup breadcrumbs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups marinara sauce
- 400g pasta
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating. Cook quinoa in 2 cups of water, bringing to a boil, then reducing heat and simmering for 15 minutes until water is absorbed and quinoa is fluffy.
- In a food processor, combine cooked quinoa, drained chickpeas, breadcrumbs, cumin, paprika, salt, and pepper. Pulse until ingredients are well combined but still have some texture, avoiding over-processing.
- Using clean hands, form the mixture into uniform balls approximately
- 5 inches in diameter. Place formed balls on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Lightly brush quinoa chickpea balls with olive oil to help them crisp and brown.
- Bake quinoa chickpea balls for 20-25 minutes, turning halfway through, until exterior is golden brown and crispy.
- While balls are baking, prepare pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- Heat marinara sauce in a large skillet over medium heat, ensuring it's warm and slightly simmering.
- Once quinoa chickpea balls are done, gently transfer them into the marinara sauce, coating them lightly.
- Serve the quinoa chickpea balls and sauce over prepared pasta, garnishing with fresh basil or nutritional yeast if desired.
Tips
- Rinse Your Quinoa: Don’t skip the rinsing step! This removes the natural saponins that can give quinoa a bitter taste, ensuring a clean, nutty flavor in your dish.
- Texture Matters: When blending the chickpea and quinoa mixture, pulse just until combined. A little texture adds to the bite, making your chickpea balls more satisfying.
- Uniform Size: For even cooking, make sure your quinoa chickpea balls are uniform in size—aim for about
- 5 inches in diameter.
- Crispy Perfection: Lightly brush the balls with olive oil before baking to achieve a golden, crispy exterior. This step is key for that delightful crunch!
- Pasta Timing: Cook your pasta while the chickpea balls are baking to save time. This ensures everything is hot and ready to serve together.
- Garnish for Flavor: Don’t forget to garnish your dish with fresh basil or a sprinkle of nutritional yeast for an added layer of flavor and visual appeal.
- Make Ahead: These chickpea balls can be made ahead of time and frozen. Just bake them from frozen for a quick meal on busy nights!
Nutrition Facts
Calories: 521kcal
Carbohydrates: 101g
Protein: 19g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
