Vegetarian Chickpea Balls with Pasta Sauce

Preparation

1. In food processor, place chickpeas, 1/2 cup of the Parmesan cheese, the bread crumbs, garlic and basil; process 1 minute to combine. Scrape down sides; add egg and salt. Process about 1 minute or until mixture is completely blended. Refrigerate 20 minutes.
2. Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Scoop a rounded tablespoon of chickpea mixture; gently roll into 1 1/4-inch ball. Repeat with remaining mixture to form 18 balls. In 12-inch skillet, heat oil over medium heat. Add chickpea balls; cook 5 to 6 minutes, turning frequently, to lightly brown on all sides. Transfer to pan. Bake 7 to 8 minutes or until balls are firm to the touch.
3. Meanwhile, heat pasta sauce in covered 1-quart saucepan over medium-low heat 5 to 6 minutes, stirring occasionally, until heated through.
4. Serve with pasta sauce and remaining 1/4 cup Parmesan cheese. Garnish with additional basil.

Tips

• Leftover pasta sauce will keep in an airtight container in the refrigerator for 3 days.
• If using a cookie scoop, size 50 will form the perfect size ball.
• Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition Information