Baked Chickpea & Zucchini Meatballs

Baked Chickpea & Zucchini Meatballs

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained

• 1 medium zucchini, grated (squeeze out excess water)

• 1/2 small onion, finely grated

• 2 garlic cloves, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh mint, chopped (optional but very Mediterranean)

• 1/2 cup whole wheat breadcrumbs (or almond flour for lower carbs)

• 1/4 cup crumbled feta cheese

• 1 large egg (or flax egg for vegan)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp salt & black pepper to taste

• Olive oil spray (for baking)

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• In a food processor, pulse chickpeas until coarsely ground (not paste).

• In a bowl, combine chickpeas, grated zucchini, onion, garlic, herbs, breadcrumbs, feta, egg, and spices. Mix until well combined.

• Shape into small meatballs (about 1 1/2 tbsp each) and place on baking sheet.

• Lightly spray with olive oil.

• Bake 18–22 minutes, turning halfway, until golden and firm.

 Lemon Yogurt Sauce

Ingredients:

• 1 cup plain Greek yogurt

• 1 tbsp extra virgin olive oil

• Zest & juice of 1 lemon

• 1 garlic clove, finely grated

• 1 tbsp fresh dill or parsley, chopped

• Salt & pepper to taste

Instructions:

• In a bowl, whisk together yogurt, olive oil, lemon juice & zest, garlic, and herbs.

• Season with salt and pepper. Chill until serving.

 Serving Suggestions (Mediterranean Style)

• Serve over a bed of quinoa or bulgur with fresh cucumber-tomato salad.

• Tuck into a whole wheat pita with lettuce, red onions, and a drizzle of sauce.

• Pair with a side of roasted veggies or a simple tabbouleh.