These vegan meatballs are light and delicious and perfect for serving with pasta and marinara sauce.
Place the shallot, garlic, and garbanzo beans in a food processor. Pulse a couple of times to coarsely chop.
Add the olive oil, quinoa, potato, and spices, and pulse a few times until the ingredients come together. You don't want to over process this mixture - it should have texture.
Take a spoonful of the mixture and roll it into a ball. Set on a plate, and continue to roll the rest of the mixture into balls.
Heat a few tablespoons of olive oil in a frying pan over medium heat.
Place some meatballs in the pan, leaving some space between them. Fry them until they are golden brown on the bottom, then flip them over. You will probably fry them for about 2-3 minutes on each side.
Once the meatballs are golden brown and crispy on all sides, gently remove them from the pan. These are a little delicate, so a thin spatula is a good tool to use.
Repeat steps 4-6 with the rest of the meatballs.
This recipe makes about 16 meatballs. Nutrition facts are for a serving size of 4 meatballs.
Store leftover meatballs in the refrigerator. They should stay fresh for about 3 days.