Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut Meatballs)

veganricha.com

Yvonne

subheading: For the Chickpea Meatballs:

1 small onion

5 cloves of garlic

⅓ cup walnuts

2 tbsp flaxmeal mixed with ¼ cup water

1 tbsp extra virgin olive oil

1 tbsp pesto or a handful of basil

15 oz chickpeas , 15 oz can or 1.5 cups cooked

1 tsp oregano

½ tsp parsley

½ tsp salt , less or more depending on the chickpeas

¼ tsp red pepper flakes

2 tbsp nutritional yeast

¼ cup breadcrumbs

subheading: For the Pesto:

2 cups basil or basil + parsley/other greens (packed lightly)

2 cloves of garlic

2 tbsp walnuts or cashews or toasted sun flower seeds , less or more to preference

1 tbsp nutritional yeast (use ½ tsp ground mustard and ½ tsp miso to sub)

1 tbsp extra virgin olive oil

1 tbsp lemon juice

¼ tsp salt

water as needed , a few tbsp

subheading: For the pasta:

8 to 9 oz spaghetti

black pepper pepper flakes for garnish

Directions at veganricha.com

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