Zucchini Spaghetti with Chickpea Beetballs (V, GF)
Today’s heaping pasta bowl is a plant-based, gluten free take on a classic savoury feast: Spaghetti and Meatballs. We’ve dusted off our trusty spiralizer to fashion a zucchini noodle base. And atop our tomato sauce, we’ve rolled up meat-free meatballs—chickpea beetballs. Oh yes, we went there. Even better, they’re enrobed in a faux bread crumb coating that will leave you reaching for seconds.
1 to 2 zucchinis, washed and spiralized
1 can chickpeas, drained and rinsed
3 small beets, washed and sliced
4-6 tbs gluten free oat flour
Salt and pepper, to taste
1 to 2 tbs water (or Almond Milk or the aquafaba from your chickpeas)
“Bread” Crumb Beetball Coating
1 tbs gluten free oat flour
Salt and pepper, to taste
Optional: any dry herbs of choice for additional flavour
Plus: Your favourite tomato sauce
Preheat your oven to 400 F.
In a food processor, combine all ingredients for your chickpea beetballs. We suggest starting with 2 tablespoons of oat flour and 1 tablespoon of water (or Almond Milk, or aquafaba).
Blend until all ingredients are mixed well. Add more oat flour, one tablespoon at a time, if your mixture is too wet. We used six tablespoons. However, your mixture should not be too dry, since your beetballs will firm up in the oven. Add an extra tablespoon of water if necessary. Transfer mixture to a large bowl.
In a small bowl, mix together the ingredients for your “bread” crumb coating.
Use a spoon to scoop your beetball mixture and form your balls. Roll them in your faux bread crumbs, coating well, and place on a lined baking sheet.
Bake for 15 minutes. Flip, and then bake for another ten minutes, or until firm.
While your beet balls are baking, spiralize your zucchini pasta noodles, and heat your pasta sauce of choice.
Once done, assemble a large plate of pasta and chickpea beetballs. Top with sauce, any leftover “bread” crumbs, and basil. Buon Appetito!
-Elena Mari and Nathan Legiehn for GHJC
