Preheat oven to 375 degrees and prepare a silicone mat or parchment paper.
Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don't want it to turn into a paste).
Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
Remove and allow the meatballs to cool. They will definitely firm up as they cool.
Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
Enjoy!
Notes
These meatballs keep great as leftovers for at least up to 3 days. You can reheat them in the microwave or in your oven until warmed through.
To freeze, mix together, form, and then freezer in a freezer safe ziplock bag and store in the freezer for up to 1 month. Bake when thawed.These Chickpea and Beet Vegetarian Meatballs are a sweet and spicy protein packed dish that are great as for dinner or even an appetizer!If you give these Chickpea and Beet Vegetarian Meatballs a try, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!