Baked Chickpea, Kale & Cheeze Balls

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2 cups chickpeas, cooked and mashed

4 cups chopped fresh kale

1 zucchini, chopped (about 1 1/2 cups)

1 carrot, chopped (about 1 cup)

1 cup onion, chopped

1 1/2 cups breadcrumb, divided

1 cup coconut milk

1/4 cup nutritional yeast

1/4 cup vital wheat gluten

4 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sea salt

1/2 tsp dry mustard

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • In a food processor, pulse together kale, zucchini, carrots, onion and garlic
  • When coarsely mixed, heat 1 tbsp oil olive over medium heat in a frying pan
  • Add kale mix to pan and cook for about 7 minutes, stirring occasionally
  • Remove from heat and mix together with chickpeas
  • Add 1/2 cup breadcrumbs, nutritional yeast, wheat gluten, mustard, salt and pepper and mix again
  • Set aside to in the fridge to cool for 30 minutes
  • When chilled, mold into small balls ( you don’t want them too big or they wont cook all the way through) and dredge them through the coconut milk
  • Then, roll through the remaining breadcrumbs and place on a baking sheet
  • When all the balls are rolled, drizzle the tops of them with the remaining 2 tbsp of olive oil and bake at 400 degrees for  30-35 minutes

NOTE: If they don’t cook all the way through, try slicing them in half and cooking for 15 more minutes, OR place under the broiler to speed up cooking the insides of them

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