Servings: Makes about 24 balls

1 zucchini 1 zucchini
1 15 oz can rinsed/dried chickpeas 1 15 oz can rinsed/dried chickpeas
1 cup panko(or gluten-free panko) 1 cup panko(or gluten-free panko)
2 tbl nutritional yeast 2 tbl nutritional yeast
1 tbl Italian seasoning 1 tbl Italian seasoning
2 tbl vegan Worcester sauce 2 tbl vegan Worcester sauce
1 tbl tomato paste 1 tbl tomato paste
For the Ricotta: subheading: For the Ricotta:
1/2 cup water ½ cup water
1/2 cup slivered/blanched almonds ½ cup slivered/blanched almonds
1/2 cup cashews ½ cup cashews
1 tbl nutritional yeast 1 tbl nutritional yeast
1/2 tbl apple cider vinegar ½ tbl apple cider vinegar
s/p to taste s/p to taste
2 tbl sun-dried tomatoes (no oil) rehydrated in water 15min- then finely chopped 2 tbl sun-dried tomatoes (no oil) rehydrated in water 15min- then finely chopped
2 tbl chopped basil 2 tbl chopped basil

1️⃣ Grate zucchini with box grater, place on a kitchen towel, wrap, squeeze out as much water as you can
2️⃣ Place chickpeas in a small mixing bowl, mash with masher or the back of a fork till flaky 3️⃣Ricotta: in high speed blender combine water, cashews, almonds, Nooch, vinegar, s/p-process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4 to 6 hr prior
4️⃣In a large mixing bowl, combine ricotta, sundried tomatoes, basil, s/p to taste. Mix well.
5️⃣ Then add zucchini, chickpeas, panko, NOOCH, seasoning, Worcester sauce, tomato paste, s/p to taste, adjust seasonings, if too moist add more panko.
6️⃣ Time to make the “meatballs”: using 1 ½ tbl of mix roll into a ball. Place on parchment paper. Repeat.
7️⃣On stovetop, in sauté pan, using neutral oil or non stick pan using no oil, heat on med/low cook balls about 5 min so the outsides get a little golden.
8️⃣On a parchment lined baking sheet, bake 375 F for 30 to 35 min, shaking pan half way through.Enjoy!! I ate mine with some marinara sauce