These chickpea meatballs pack a mighty flavor punch! Smothered in sweet and spicy firecracker sauce and served with a sprinkling of fresh chives, they're perfect in a sandwich or for party snacking.
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- ½ cup chopped red onion
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Black pepper, to taste
- 1 tablespoon canola oil, or high-heat oil of choice
- 2 tablespoons chilled water
- 1 teaspoon cornstarch
- ½ cup vinegar-based hot sauce (preferably Frank's brand)
- ⅓ cup organic brown sugar
- ¼ cup water (this is in addition to the chilled water listed above)
- 2 tablespoons soy sauce
- Fresh chives
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Preheat the oven to 400°F.
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Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor fitted with an s-blade.
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Pulse the food processor until the ingredients are finely chopped and well mixed. Don't overblend or your meatballs will be mushy.
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Lightly oil a baking sheet or oven safe skillet with about half of the oil.
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Roll the chickpea mixture into 1 ½ inch balls (you should get about 16 of them).
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Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
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Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned.
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Whisk the cornstarch and chilled water together in a small dish or bowl.
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Stir the remaining ingredients together in a small saucepan.
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Set the pan over medium heat.
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Bring the mixture to a boil, lower the heat and allow it to simmer for about 10 minutes.
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Stir in the cornstarch mixture and continue simmering until the mixture thickens up slightly, about 1 minute.
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Pour the sauce over the meatballs and gently stir until the meatballs are evenly coated.
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Sprinkle with chives and serve.