Sheet Pan Vegan Harissa Meatballs
These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing!
Ingredients
FOR THE MEATBALLS
- 3 tablespoons aquafaba see notes
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon harissa paste
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup bread crumbs
- 1 tablespoon lemon zest
- 12 ounces Impossible ground "beef" or sub Beyond Meat
- olive oil for forming the meatballs
FOR THE ZUCCHINI & CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 medium zucchini halved lengthwise and cut in 1/2 moons
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
FOR THE AVOCADO DRESSING
FOR SERVING
- romaine lettuce chopped
- red onion thinly sliced
- hummus
- pita bread
Instructions
- Add all of the meatball ingredients (except for the beef & oil) to a mixing bowl. Mix together with a fork. Add the "beef" and continue to mix until everything is incorporated. Cover and place in the fridge for 1 hour.
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add all of the chickpea & zucchini ingredients to one of the baking sheets and toss to coat evenly.
- Add some oil to your hands and use a cookie scoop (or spoon) to measure out the meatballs and roll them until smooth. Place the finished meatballs on the other baking sheet. I was able to make 18 meatballs, but it will depend on how big you make them.
- Place both baking sheets in the oven for 10 minutes. Flip the meatballs and toss the chickpeas. Place back in the oven for 10-15 minutes, or until the meatballs are cooked through and the zucchini is tender/crisp.
- While the meatballs are in the oven, add all of the avocado dressing ingredients to a bowl and mix to combine. Set aside.
- To assemble, add romaine to each plate and top it with some red onion. Add the meatballs, zucchini and chickpeas. Drizzle with the avocado dressing and serve with hummus & pita on the side.
Video
Notes
- Aquafaba is the canning liquid from a can of chickpeas. When you drain the chickpea can, place a bowl under the strainer to catch the liquid.
Nutrition
Calories: 465kcal | Carbohydrates: 33g | Protein: 21g | Fat: 30g