Spaghetti Marinara With Chickpea “Meatballs”

• For the "Meatballs"
• 375 grams cooked gluten-free spaghetti
• 1 tablespoon flaxseed meal
• 2.5 tablespoons water
• 75 grams white onion, minced
• 15 grams garlic minced
• 225 grams cooked chickpeas
• 10 grams parsley, chopped
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 44 grams almond meal
• 25 grams gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• For the Marinara Sauce
• 1 tablespoon olive oil
• 20 grams garlic, finely chopped
• 400 grams can crushed tomatoes
• 1 teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon 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.

meal, water, white onion, garlic, chickpeas, parsley, oregano, dried basil, almond meal, flour, salt, pepper, olive oil, olive oil, garlic, tomatoes, red pepper, balsamic vinegar, maple syrup, oregano, salt, pepper

Taken from food52.com/recipes/74066-spaghetti-marinara-with-chickpea-meatballs (may not work)