These Arugula Millet Garbanzo Meatballs are simple, delicious, and super healthy. They're vegan and made of whole-food, plant-based, ingredients with no oil added ... aka WFPBNO.
In a food processor, pulse the garbanzo beans, rice, millet, oats, and spices/seasoning until chopped up and combined and it sticks together.
Place the garbanzo "meat" mixture into a bowl and add the onion and chopped arugula.
Adjust seasoning, especially salt, to taste.
Form into 2 inch balls and roll in hemp seeds.
Bake at 350 degrees F for 25 minutes.
The recipe can be doubled or even tripled easily. Form into balls or desired shape then freeze in a single layer on a cooking sheet. Once frozen, place in an airtight container in the freezer for up to 3 months. When ready to use, bake at 350 degrees F for about 35 minutes.