Vegan Italian Meatballs – Fresh. Out. – mobicon.org

Ingredients

• 1/2 cup dry chickpeas, soaked overnight (do not use canned), measure dry, soaked volume will be close to 2 cups
• 3/4 cup cooked red quinoa (made with water), fully cooled*
• 3 garlic cloves, minced
• 1/3 cup finely diced yellow onion
• 1/3 firmly packed cup minced baby bella mushrooms
• 1/4 cup nutritional yeast flakes
• 1/4 cup Anthony’s Blanched Almond Flour, packed and leveled
• 2 tbsp golden flaxseed meal
• 2 tbsp water
• 1 tbsp tomato paste (or 2 tbsp minced sundried tomatoes soaked in 1 tbsp boiling water)
• 1 tbsp Anthony’s Arrowroot Flour or Anthony’s Tapioca Flour, packed and leveled
• 1 tbsp extra-virgin olive oil, divided
• 1 tbsp vegan Worcestershire sauce or coconut aminos
• 1 tsp white truffle oil (or an extra teaspoon of olive oil)
• 1 tsp parsley flakes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp fennel seeds
• 1/8 tsp paprika
• 1/8 tsp red pepper flakes (optional)
• Pinch of ground black pepper
• Favorite marinara sauce for serving/dipping