1/2 cup breadcrumbs (sub for gluten free breadcrumbs or gluten free oats)
2 tablespoons nutritional yeast
2 teaspoons Italian seasoning
3/4 teaspoon sea salt and black pepper
1/4 teaspoon cayenne pepper (optional)
2 medium carrots, quartered
1 small zucchini, quartered
1 cup kale (or spinach)
1/2 cup fresh basil (or 2 teaspoons dried)
1 15 oz. can of chickpeas, drained and rinsed
1 tablespoon fresh lemon juice
Heat coconut oil on medium-heat in a pan on the stove, until hot. Add in onion and sauté until translucent, about 4-5 minutes, then stir in garlic, cook for 1-2 minutes and turn off heat.
preheat oven to 375 degrees F. Grease a baking sheet with coconut oil (or use parchment paper).
In food processor, combine sunflower seeds, breadcrumbs, nutritional yeast, Italian seasoning, sea salt, pepper and cayenne. Blend until mixture becomes a fine consistency and transfer to a large bowl.
Next, in food processor, combine carrots, zucchini, kale and fresh basil. Blend/pulse until chopped up small, but not watery. You may have to scrape down the sides from time to time. Transfer into the same large bowl.
Now blend up the chickpeas until sticky when pressed together between two fingers. This will hold the meatballs together. Then transfer into the same bowl and start mixing the ingredients together by hand. Then start squeezing the mixture until it begins to stick together like cookie dough.
Roll into golf-ball sized meatballs (about 12-14) and place on baking sheet.
Bake for 10 minutes then turn them over and bake for 8-10 more minutes.