1^1/2cups McKenzie's Australian Chick Peas; soaked overnight 2 large eggs 1/2 cup breadcrumbs 1/4 cup shredded parmesan cheese 1/4 cup fresh parsley (stems removed) 1 tsp dried oregano 1 tsp dried basil 1 tsp dried rosemary 1 tsp garlic powder 1 tsp smoked paprika 1 tsp McKenzie's Australian Natural Sea Salt 1 tsp McKenzie's Whole Black Peppercorns 3 tbs extra virgin olive oil 1/2 cup vegetable oil, to fry

Step 1

Soak the Chickpeas: in a bowl, soak chickpeas in 6 cups of water overnight. After soaking, rinse and drain, then place in a pot with plenty of fresh water. Bring to the boil, then lower heat and simmer gently for 35 minutes or until the chickpeas are thoroughly cooked through. Drain.

Step 2

Make the meatball mixture: To a food processor, add the cooked chickpeas and all the other ingredients. Blend until mostly smooth ~ 1 minute. Roll mixture into golf ball-sized meatballs.

Step 3

In a large frypan, heat oil, add chickpea meatballs and cook 5-6 minutes, turning to brown all sides until golden.

Step 4

Drain on paper towel and serve with your favourite dipping sauce.

Freeze any leftovers in zip lock bags for up to 3 months.

Vegetarian Chickpea Meatballs