This Chickpea & Fennel Meat(less) Ball Recipe Will Outshine Your Expectations

While these are softer in texture than your typical meatballs, they deliver big, meaty flavour. The combo of spicy dried chipotle and fennel is reminiscent of Italian sausages. Serve over pasta or veggie noodles with your favourite tomato sauce.

For more of Jennifer’s meatless recipes, check out her French Chestnut Sausage Rolls.

Photo Credit: Ryan Szulc

Servings	Prep Time	Cook Time
18-20balls	20minutes	30minutes

Servings	Prep Time
18-20balls	20minutes

Cook Time

30minutes

• Course Dinner
• Cuisine Vegetables, Vegetarian

Ingredients

• 1 tsp olive oil and butter (each)
• 1 head fennel chopped, about 4 cups
• 1/2 tsp fennel seeds
• 1/2 tsp sea salt
• 1/2 tsp chipotle pepper flakes crushed (or swap in red pepper flakes)
• 3 garlic cloves smashed
• 2 tbsp pine nuts toasted
• 1 egg lightly beaten
• 1 398 mL can organic chickpeas drained and rinsed
• 1 cup parsley coarsely chopped
• 3/4 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• Coating
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tsp butter
• 2 tsp olive oil

Servings: balls

Units:MetricUS Imperial

Ingredients 1 tsp olive oil and butter (each) 1 head fennel chopped, about 4 cups 1/2 tsp fennel seeds 1/2 tsp sea salt 1/2 tsp chipotle pepper flakes crushed (or swap in red pepper flakes) 3 garlic cloves smashed 2 tbsp pine nuts toasted 1 egg lightly beaten 1 398 mL can organic chickpeas drained and rinsed 1 cup parsley coarsely chopped 3/4 cup panko breadcrumbs 1/3 cup grated Parmesan cheese Coating 1/4 cup grated Parmesan cheese 1/4 cup panko breadcrumbs 2 tsp butter 2 tsp olive oil Servings: balls Units:MetricUS Imperial

Course Dinner Cuisine Vegetables, Vegetarian

Instructions

1. Heat 1 tsp (5 mL) oil and butter in large frying pan set over medium-high heat. When hot, add fennel, fennel seeds, crushed pepper and salt; reduce heat to medium. Stir often, until soft, 6 to 8 minutes. Add garlic and pine nuts; stir often until fragrant, 2 to 3 minutes. Remove from heat; cool mixture slightly.
2. Toss into a food processor; pulse to coarsely chop, and then add remaining ingredients. Pulse until well mixed; scrape down sides occasionally. Let stand for 10 minutes so ingredients absorb. (Make ahead: cover and refrigerate mixture overnight.) Form mixture into walnut-sized balls.
3. For coating, in small bowl, combine Parmesan and panko. Working with one meatball at a time, gently dredge in coating.
4. Heat oil and butter in large frying pan (preferably non-stick) set over medium-high heat. When hot, add balls (work in batches if needed). Fry until golden, turning balls over gently, 6 to 8 minutes. Keep warm in 375°F (190°C) oven until serving.

Recipe Notes

Nutrients per serving (meatball): 104 calories, 4 g protein, 5 g fat (1 g saturated fat), 11 g carbohydrates (2 g fibre), 16 mg cholesterol, 230 mg sodium

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