MyNutriCounter / Spaghetti Marinara with Chickpea “Meatballs”



375g/13.25oz cooked gluten-free spaghetti

For the “Meatballs”

1 tbsp. flaxseed meal

2.5 tbsp. water

75g/2.75oz white onion, minced

15g/0.5oz garlic minced

225g/8oz cooked chickpeas

10g/0.35oz parsley, chopped

1/4 tsp. dried oregano

1/4 tsp. dried basil

44g/1.5oz almond meal

25g/1oz gluten-free flour

½ tsp. salt

¼ tsp. pepper

3 tbsp. olive oil

For the Marinara Sauce

1 tbsp. olive oil

20g/0.75oz garlic, finely chopped

400g/14oz can crushed tomatoes

1 tsp. red pepper flakes

2 tbsp. balsamic vinegar

1 tsp. maple syrup

1 tsp. dried oregano

1 tsp. salt

½ tsp. pepper


1.Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.

2.Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.

3.Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.

4.Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.

5.Mix chickpea puree with almond meal and flour.

6.Form “meatballs” approximately 30 grams each.

7.Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.

8.Serve over spaghetti with marinara sauce.



Update Message: Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May.

Tags: dinner, vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, Mains

Revision: 1