PESTO SPAGHETTI WITH VEGAN MEATBALLS (CHICKPEA WALNUT BALLS)

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Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut “meatballs” over pesto pasta. 24 gms of Protein per serve. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree.

Ingredients

For the Chickpea Meatballs:

  • 1 small onion
  • 5 cloves of garlic
  • 1/3 cup (39 g) walnuts
  • 2 tbsp flaxmeal mixed with 1/4 cup water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pesto or a handful of basil
  • 15 oz chickpeas , 15 oz can or 1.5 cups cooked
  • 1 tsp oregano
  • 1/2 tsp (0.5 tsp) parsley
  • 1/2 tsp (0.5 tsp) salt , less or more depending on the chickpeas
  • 1/4 tsp (0.25 tsp) red pepper flakes
  • 2 tbsp (1 tbsp) nutritional yeast
  • 1/4 cup (27 g) breadcrumbs

For the Pesto:

  • 2 cups (1.69 oz) basil or basil + parsley/other greens (packed lightly)
  • 2 cloves of garlic
  • 2 tbsp walnuts or cashews or toasted sun flower seeds , less or more to preference
  • 1 tbsp nutritional yeast   (use 1/2 tsp ground mustard and 1/2 tsp miso to sub)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp (0.25 tsp) salt
  • water as needed , a few tbsp

For the pasta:

  • 8 to 9 oz spaghetti
  • black pepper pepper flakes for garnish

Instructions :

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