Vegan Meatballs

First, make your couscous (0.25 cup). Add water (0.25 cup) to a small pot and bring to a boil. As soon as it starts bubbling, stir in the couscous (0.25 cup) quickly and remove from the heat. Cover and let sit for 5 minutes. Start 5m timer

This recipe works well with [salsa] or [pizza sauce] for an Italian flavor. If using [pizza sauce], reduce the italian seasoning (2 tablespoons) to italian seasoning (1 tablespoon).

In a food processor, add the chickpeas (1 can) and chopped onion (0.5 cup) and pulse for a few seconds to break up the mixture. Add all remaining ingredients except the couscous (0.25 cup) and brown rice flour (0.5 cup). Start with salsa (6 tablespoons) or pizza sauce (8 tablespoons), adjusting as needed.

Pulse for just a few seconds more, until the mixture has a wet, rough, chunky texture similar to salsa. Do not over-blend into a puree, or the balls will be too wet and mushy. Ensure the [chickpeas] are no longer whole.

Transfer the mixture to a large bowl and add the cooked couscous (0.25 cup) and brown rice flour (0.5 cup). Stir for a few minutes until a sticky batter forms and everything comes together. Press the mixture repeatedly with the back of a spoon. If it's not sticking, add a bit more [salsa] if necessary. Chill in the fridge for about 20 minutes to make rolling easier. Start 20m timer

Preheat your oven to 375 degrees and line a sheet pan with parchment paper. Roll about 14 golf-sized balls, making them tight and compact, and place them on the pan. Bake for 15 minutes on the first side until they can easily be flipped. Flip them over and bake for another 15 minutes until firm and golden brown. For an extra crispy exterior, bake for an additional 5 minutes. Start 15m timer

While the meatballs are baking, heat your chosen [pasta] and [marinara sauce] (or the recommended [pizza sauce]) if serving with spaghetti. Once done, coat the [vegan meatballs] well with sauce and serve with [cooked spaghetti] and enjoy!