Description
This is a good basic hors d’oeuvre ball to have in your repertoire. It holds together well and can be served with a variety of sauces. This recipe calls for a red sauce, and marinara sauce is always a great option for pleasing a crowd.
Ingredients
Scale
- 1 tablespoon coconut oil, plus more for baking sheet
- ¼ cup white onion, diced small
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ½ cup whole wheat flour
- 2 teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a baking sheet with coconut oil.
- Heat the coconut oil in a medium-size skillet over medium-high heat.
- Add the onion and sauté for about 10 minutes. Place in a food processor along with the chickpeas, flour, salt, and pepper.
- Pulse until combined but still chunky. Do not turn it into a puree.
- Roll into 48 balls and place on the prepared baking sheet.
- Bake for 30 minutes, turning once halfway through.
- Serve with the hot marinara sauce.
Notes
Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.
Freezing:
Freeze in a hard-sided freezer container for up to 4 months. This will better protect the balls. To defrost, put in your refrigerator overnight.
Reheating:
To serve, heat on a baking sheet in a 350°F oven for 15 minutes. Lightly toss with heated marinara sauce and serve with toothpicks.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer