ZUCCHINI MEATBALLS

Ingredients

• 120 ml Chickpeas, canned, drained, rinsed, MRSJP
• 1 clove Galic, minced
• 60 ml Rolled oats
• 1 tbsp Basil, fresh
• 1/2 tsp Oregano, dried
• 1 tbsp Nutritional yeast
• 1 pcs Fresh lemon juice
• 240 ml Zucchini, peeled, shredded
• 240 ml Marinara sauce, store bought
• 240 ml Pasta, whole wheat, dry, MRSJP

Method

1. In the bowl of a food processor or blender, combine the drained and rinsed chickpeas, garlic cloves, and rolled oats. Pulse for about 5-10 seconds, until finely chopped. Transfer to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice and shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour.
2. Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 4 to 6 separate balls. Arrange on the baking sheet then bake in the oven for 25 minutes.
3. Meanwhile, cook pasta according to it's packet's directions.
4. Once the zucchini balls are light golden brown, remove them from the oven and set aside. Serve warm over cooked pasta with marinara sauce. Garnish with fresh basil and enjoy.