Spinach, Ricotta And Chickpea 'Meatless' Balls - cooking recipe

Ingredients

380 g chickpeas, drained and mashed
150 g fresh spinach, chopped
400 g ricotta cheese
150 g dry grated parmesan cheese
1 small onion, diced
3 garlic cloves, minced
12 leaves fresh basil, chopped
175 g breadcrumbs (or more, see step 4 below)
1/4 cup olive oil
2 large eggs, beaten
2 tablespoons garlic granules
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons mixed italian herbs

Preparation

Preheat oven to 200\u00b0 C.
Line a baking sheet with parchment.
Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
On a plate, combine remaining breadcrumbs and garlic granules
Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
Roll balls in crumb mixture to coat.
Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great!
Serve with your favourite pasta, sauce and extra parmesan.