Description
These Chickpea Meatballs are a quick and easy vegetarian alternative to traditional meatballs, perfect for a healthy meal any time of the week. Made with chickpeas, herbs, and spices, they are freezer-friendly and ideal for serving with pasta, sandwiches, or salads. Ready in just 20 minutes, they are kid-approved and versatile for various dishes.
Ingredients
Chickpea Meatballs
- 1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
- 1/2 cup plain breadcrumbs (sub almond meal or ground oats if making gluten-free)
- 2 large eggs (sub flax eggs if making vegan)
- 1/4 cup fresh parsley leaves
- 2 Tbsp nutritional yeast or grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- 3/4 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
Instructions
- Prepare the Mixture: Combine the chickpeas, breadcrumbs, eggs, parsley, nutritional yeast or Parmesan, Italian seasoning, black pepper, garlic powder, smoked paprika, and kosher salt in a food processor. Blend until the mixture is cohesive and mostly smooth, ensuring all ingredients are well incorporated.
- Form Meatballs: Using a small cookie dough scoop or measuring spoon, scoop out one heaping tablespoon amounts of the mixture and roll each into a ball. You should make about 14 golf ball-sized meatballs. If the mixture feels too wet, add 1 to 2 tablespoons of additional breadcrumbs to help it bind better.
- Cook Meatballs: Heat the extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the chickpea meatballs and cook them for 6 to 8 minutes, turning occasionally to brown all sides evenly. Cook until they are golden and heated through.
- Serve: Enjoy the chickpea meatballs with pasta and sauce, in a sandwich or pita, over a fresh salad, or simply with your favorite dipping sauce for a delicious vegetarian meal.
Notes
- For a gluten-free option, substitute plain breadcrumbs with almond meal or ground oats.
- For a vegan alternative, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- These meatballs freeze well; freeze uncooked or cooked meatballs in an airtight container for up to 3 months.
- Adjust seasoning to taste, adding more salt or spices if desired.
- Use a non-stick skillet or lightly oil your pan to prevent sticking.
