Chickpea Meatballs
These chickpea meatballs are crispy, flavorful, and completely plant-based, making them a healthy alternative to traditional meatballs. Packed with protein and easy to prepare, they’re perfect for pasta, sandwiches, or meal prep.
Ingredients
- Main Ingredients:
- 1 can 15 oz chickpeas, drained and rinsed
- ½ cup breadcrumbs
- ¼ cup grated Parmesan or vegan alternative
- 2 cloves garlic minced
- 1 egg or flax egg for vegan option
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Flavor Boosters:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- Optional Add-Ins:
- Red pepper flakes
- Finely chopped onion
- Nutritional yeast
Instructions
- In a large bowl, mash the chickpeas with a fork or potato masher, leaving some texture.
- Add breadcrumbs, Parmesan, garlic, egg, olive oil, herbs, lemon juice, salt, and pepper. Mix until well combined.
- Form the mixture into small balls (1–1.5 inches) and place on a tray.
- Cook using one of the following methods:
- Pan-fry: Heat oil in a pan over medium heat and cook for 8–10 minutes, turning until golden brown.
- Bake: Preheat oven to 400°F (200°C) and bake for 20–25 minutes, flipping halfway through.
- Serve warm with your favorite sauce, pasta, or in a sandwich.
Notes
- Do not over-mash the chickpeas—texture helps them hold together.
- Chill the mixture for 15 minutes if too soft.
- Use enough binder (egg or flax egg + breadcrumbs) for stability.
- Cook until golden brown for best flavor and texture.
- Season well to enhance taste.