- 1 onion
- 2 tsp. fresh chopped parsley
- 3 garlic cloves
- 200 g chickpeas
- 50 g Küchenmeister Green Spelt Groats
- 2 tbsp. tomato paste
- 2 tbsp. Italian herbs
- 1 flax egg(1 tbsp. ground flax seed with 2 tbsp. water)
- 30 g Küchenmeister Green Spelt Groats
- 1 tsp. garlic powder
- 1 tsp. Italian herbs
- Spaghetti noodles
- 1 jar pasta sauce
- Oil for frying
Finely chop the onion and parsley. Press the garlic through a garlic press. Rinse the chickpeas under running water. Mix together the ground flax seed and 2 tablespoons of water to create the flax egg. Combine all the ingredients for the "meatballs" into a food processor and purée until smooth. With wet hands, form small "meatballs" from the mixture.
In a bowl combine 30 g of green spelt groats, 2 teaspoons of garlic powder and 2 teaspoons of Italian herbs together. Roll the "meatballs" in the green spelt mixture until fully coated.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Heat some oil in a pan. Fry the balls for 5-7 minutes, or until they are golden brown. Remove the balls from the pan, and place on a sheet of paper towel to remove excess oil. Place the balls onto the prepared baking sheet and bake for 15 minutes until the "meatballs" are crispy.
Cook the noodles in salted water until they are al Dente. Drain the cooked noodles. Heat the sauce in a pot. Serve the noodles, sauce and vegan "meatballs" together.