Chickpea and Zucchini Meatballs

Ingredients

• 5-6 small zucchini
• 1 can chickpeas keep the water (aquafaba)
• 6 tbsp aquafaba
• 1 Lemon juice of 1/2
• 1 clove garlic whole, remove after cooking the zucchini
• 1/2 cup panko or as needed
• fresh herbs to taste (basil, chives, thyme and parsley)
• 1 leek
• salt, olive oil, pepper to taste
• 1 tbsp vegan parmesan cheese
• 1 pinch coconut sugar

Instructions

1. Pre-heat oven to 375F
2. Rinse and shred zucchini finely. Clean the leek thoroughly, and chop it very finely as well.
3. Sauté the zucchini and the leek in extra-virgin olive oil, salt, pepper, 1 clove of garlic and 1 pinch of coconut sugar until they have lost all of their water and are golden. Approximately 15 minutes
4. Meanwhile, drain the chickpeas keeping aside the water, mash them with a fork and transfer to a mixing bowl.
5. Add the finely chopped fresh herbs, the parmesan cheese, salt, pepper, lemon zest and juice and the aquafaba.
6. When the zucchini are ready, add them to the chickpeas, mix well and, if you want, add some minced garlic to taste. Salt to taste and add the panko. We want a soft mix that can easily be rolled without being too sticky.
7. Form the meatballs and arrange them on a baking sheet lined with parchment paper. Spray with a good quality extra-virgin olive oil (or brush them with olive oil) and bake until nice and golden. Approximately 15 minutes.
8. Allow to cool down completely and to firm up before serving. They are perfect made 1 day ahead. Buon appetito!