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Vegan Zucchini Meatballs - Orgran



  • can chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1/4 cup ORGAN Rice Crispi™ Breadcrumbs
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 gram yeast
  • 1 teaspoon lemon juice
  • 1/2 large zucchini, shredded
  • pasta sauce
  • 1 package ORGRAN Penne of Choice


  • 1. In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves and crumbs. Pulse for about 5-10 seconds, until finely chopped. When you press the mixture between your fingers, it should hold together.
  • 2. Transfer to a large bowl along with the dried herbs, salt, yeast, lemon juice and shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour to help absorb excess moisture.
  • 3. Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 12 separate balls. Spray your hand with oil if mixture too soft to roll. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes.
  • 4. Meanwhile, cook pasta as directed.
  • 5. Once the zucchini balls are light golden brown, remove them from the oven and set aside. Serve warm over cooked pasta with pasta sauce.