For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Add a pinch of red pepper flakes for a subtle kick. Serve these meatballs with your favorite marinara sauce, pesto, or a creamy yogurt dip. These meatballs can also be pan-fried for a crispier texture. Heat olive oil in a skillet and cook over medium heat, turning frequently, until browned on all sides. Leftover meatballs can be stored in the refrigerator for up to 3 days.
Chickpea Vegetarian Meatballs
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME50 mins
-
SERVING4 People
-
VIEWS60
Transform humble chickpeas into savory, satisfying spheres of flavor! These vegetarian meatballs are incredibly versatile, perfect as an appetizer, in a hearty marinara sauce, or nestled in a warm pita. A delightful and healthy alternative to traditional meat-based meatballs.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate49 g
-
Cholesterol47 mg
-
Fiber7 g
-
Protein11 g
-
Saturated Fat2 g
-
Sodium568 mg
-
Sugar4 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray. (5 minutes)
02
StepIn a large skillet, heat the olive oil over medium heat. Add the minced onion and garlic and sauté until softened and fragrant, about 5 minutes. (5 minutes)
03
StepIn a food processor, pulse the drained chickpeas until finely ground but not completely smooth. You want some texture remaining. (3 minutes)
04
StepAdd the sautéed onion and garlic mixture to the food processor. Add the bread crumbs, egg, chopped parsley, seasoning blend, salt, and pepper. Process until the mixture comes together to form a dough-like consistency. Be careful not to over-process. (5 minutes)
05
StepUsing a tablespoon or small cookie scoop, portion out the chickpea mixture. Roll each portion between your palms to form a smooth ball. Place the meatballs onto the prepared baking sheet. (10 minutes)
06
StepBake in the preheated oven for 15 minutes, then carefully flip each meatball. Continue baking for another 10 minutes, or until the meatballs are golden brown and firm to the touch. (25 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Mona Rowe
Jun 23, 2025These are great for meal prep. I made a big batch on Sunday and had them for lunch all week.
Dashawn Wunsch
May 25, 2025My kids loved these! I served them with spaghetti and marinara sauce, and they gobbled them up.
Art Crona
Apr 15, 2025These were so easy to make and tasted delicious! Perfect for a quick and healthy meal.
Camren Prohaskamedhurst
Apr 14, 2025Used these as an appetizer for a party - everyone loved them!
Quinten Simonis
Feb 22, 2025I added a little bit of parmesan cheese to the mixture, and it gave them a nice savory flavor.
Nick Herzog
Feb 7, 2025These were surprisingly good! I wasn't sure about chickpea meatballs, but they were flavorful and filling.
Myrtie Walter
Nov 24, 2024Great recipe! I substituted the breadcrumbs with almond flour for a gluten-free version.
Chanel Lemke
Oct 10, 2024I followed the recipe exactly, and the meatballs were a bit dry. Next time, I'll add a little more olive oil or some grated zucchini to the mixture.