Spaghetti Marinara with Chickpea “Meatballs”

Ingredients:

375g/13.25oz cooked gluten-free spaghetti

For the “Meatballs”

1 tbsp. flaxseed meal
2.5 tbsp. water
75g/2.75oz white onion, minced
15g/0.5oz garlic minced
225g/8oz cooked chickpeas
10g/0.35oz parsley, chopped
1/4 tsp. dried oregano
1/4 tsp. dried basil
44g/1.5oz almond meal
25g/1oz gluten-free flour
½ tsp. salt
¼ tsp. pepper
3 tbsp. olive oil

For the Marinara Sauce

1 tbsp. olive oil
20g/0.75oz garlic, finely chopped
400g/14oz can crushed tomatoes
1 tsp. red pepper flakes
2 tbsp. balsamic vinegar
1 tsp. maple syrup
1 tsp. dried oregano
1 tsp. salt
½ tsp. pepper

1. Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
   
2. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
   
3. Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
   
4. Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
   
5. Mix chickpea puree with almond meal and flour.
   
6. Form “meatballs” approximately 30 grams each.
   
7. Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
   
8. Serve over spaghetti with marinara sauce.

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