Vegan Asian Meatballs

• 1 – 14 ounce can chickpeas, drained and rinsed
• 1/2 large onion, roughly chopped (about 1/3 cup)
• 1 clove garlic, peeled
• 1/2 cup walnuts (toasted is great, but not necessary)
• 1/2 cup old fashioned oats (gluten-free, if necessary)
• 1 cup cooked brown rice (wild rice is great, too)
• 1 tablespoon soy sauce (or tamari if gluten-free)
• 2 teaspoons chili powder
• 2 tablespoons ketchup
• 1/2 teaspoon salt, plus more to taste
• Additional spices, if desired (see notes)
• Avocado oil (or other high heat oil), for pan-frying

Directions

1. n the basin of a food processor, pulse together the chickpeas, onion, garlic, walnuts, and oats until it forms a coarse meal about the texture of ground beef. Don’t overmix. You should still see a few small chunks.
2. Transfer the mixture to a large mixing bowl, and add in the rice, soy sauce, chili powder, ketchup, salt, and any additional spices you’re using. Stir until well-mixed.
3. If you like a meatball with smoother texture, transfer half of the mixture back into the food processor, and pulse until very smooth and pasty—add back to the other half of mixture and stir well to combine.
4. Heat a couple of tablespoons of oil in a large skillet over medium heat. Form the meatball mixture into 1” balls and fry in skillet until golden brown on all sides—about 10 minutes total. Don’t overcrowd the pan—you’ll probably want to work in 2-3 batches.