Chickpea ‘Meatballs’ and Zoodles

I’ll be the first to admit that zoodles are not an equal replacement for regular pasta– anyone who says otherwise is straight up lying. I’d take a regular bowl of pasta any day over spiralized zucchini. BUT, I swear by them for this recipe.

Hear me out-

The chickpea meatballs are made from a blend of chickpeas, oat flour and some spices, which turns out to be a great combination of starch and protein. What’s missing is a light veggie to balance all of that out- cue the zucchini noodle.

The flavor combo works so well together for these chickpea meatballs and zoodles. It’s a great way to pack in fiber, plant-based protein and tons of veggies! I like a thicker cut for my zoodles, so I used a vegetable peeler to shave them and then sliced them in half. All they need is a quick saute when you add the sauce and they’re ready to go.

A sprinkle of parmesan would be great on this if you’re not strictly vegan, or some shredded cheese (vegan or non-vegan).

It’s one of those super easy weeknight recipes that is perfectly comforting, yet light and satisfying, and comes together in just 35 minutes!

Chickpea ‘Meatballs’ and Noodles

5 from 1 vote

Course: Main

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

35

minutes

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Ingredients

• 2 large 2 zucchini

• 2 cups 2 marinara sauce

• 1 15.5 can 1 15.5 can of chickpeas (garbanzo beans)

• 1/2 cup 1/2 oat flour

• 2 tbsp 2 water, plus more if needed

• 1 tsp 1 garlic powder

• 1 tsp 1 dried parsley

• 1 tsp 1 dried basil

• 1/2 tsp 1/2 crushed black pepper

• 1/4 tsp 1/4 salt

• 2 tbsp 2 olive oil

• nutritional yeast to top

Directions

• Using a vegetable peeler, thinly shave your zucchini to create wide ribbons, and then slice them in half lengthwise (or spiralize them for a thinner noodle). Set aside.
• Pulse the chickpeas in a food processor, until mashed.
• Mix in the seasonings and oat flour and pulse until well combined.
  
  
• Pour in the water by the tbsp until a dough forms.
• Heat a pan with your cooking oil on medium/low heat.
• Scoop out about 1 tbsp of dough and roll into a ball. Cook in the skillet until brown on all sides, flipping every 2 minutes- about 12-15 minutes total.
• Pour the sauce and zucchini noodles into the pan and let simmer for about 10 minutes.
• Top with nutritional yeast and enjoy!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!