Vegan Zucchini "Meatballs"

1 can Chickpeas (garbanzo beans) , drained and rinsed
2 clove Garlic , chopped
2 serving Ezekiel 4:9 7 Sprouted Grains Bread, toasted
2 tbsp Basil
1 tbsp Oregano, ground
Lemon juice from half a lemon
Salt and pepper to taste
1 cup, Zucchini, shredded (about 1 large zucchini)

In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves, and toasted bread. Pulse for about 5-10 seconds, until finely chopped. When you press the mixture between your fingers, it should hold together. Shred zucchini and squeeze out the extra liquid using a kitchen towel or cheesecloth. Transfer to a large bowl along with the dried herbs, salt, lemon juice and shredded zucchini. Do not use more than 1 cup of shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour (you can grind extra oats into a flour) or nutritional yeast to help absorb excess moisture.

Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 19 separate balls. ( or you can use a mini ice cream scoop) Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. Or until golden brown.

Serving Size: Makes 19 meatballs, servings calculated per meatball

Number of Servings: 19

Recipe submitted by SparkPeople user MISSBOX1.