Serve these simple and savory chickpea balls over pasta or as a meatball sub in a roll. You can also make them into crumbles to use on grain bowls or in burritos in place of ground meat. However you make them, they’re versatile and will freeze well.
2 cups chickpeas, drained, and liquid reserved
4 tablespoons aquafaba (chickpea liquid)
1 clove garlic, minced
1⁄2 cup panko bread crumbs, plus more if needed
1⁄2 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄4 teaspoon pepper
1⁄2 teaspoon cumin
Preheat oven to 450 degrees.
Mash chickpeas with a potato masher in a large bowl until mostly crushed.
Stir in the remaining ingredients until combined; add more bread crumbs if mixture feels too wet and sticky.
If it seems too dry, add an additional teaspoon of aquafaba at a time.
Form the chickpea mixture into balls and place onto an oiled or parchment-lined baking pan.
Bake for 20-25 minutes, turning over halfway.
Serve over whole-wheat noodles with tomato sauce.
