Spaghetti Marinara With Chickpea “Meatballs” - cooking recipe

Ingredients

375 g spaghetti, cooked gluten-free
1 tablespoon flax seed meal
2 1/2 tablespoons water
75 g white onions, minced
15 g garlic, minced
225 g chickpeas, cooked
10 g parsley, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
44 g almond meal
25 g flour, gluten-free
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon olive oil
20 g garlic, finely chopped
400 g crushed tomatoes
1 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
Mix chickpea puree with almond meal and flour.
Form \"meatballs\" approximately 30 grams each.
Heat 2 tablespoons olive oil in a skillet and brown the \"meatballs\" over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
Serve over spaghetti with marinara sauce.