Instructions

1. Preheat the oven to 200c. Grease a baking tray or dish.
2. Place the bread in a food processor and blitz until it turns into breadcrumbs. Add the chickpeas, grated courgette and carrot, egg, cheese and herbs and blitz again until everything is well combined.
3. If the mixture seems too dry add a very small amount of water to loosen it up.
4. Remove the mixture from the food processor and roll it into bite sized balls. I made 20 medium sized balls with my recipe.
5. If you want to freeze some of these veggie meatballs at this point put them on a plate and freeze until solid, before storing in a freezer bag. Defrost at room temperature.
6. Place the balls onto the baking tray and bake in the oven for between 15 and 20 minutes, depending on their size.