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–+ servings
Chickpea Meatballs

Savory Chickpea Meatballs That Everyone Will Crave

These Chickpea Meatballs are a flavorful, protein-packed, vegan dish everyone will love, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 15 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Chickpeas Drained and rinsed
  • 1 medium Red Onion Chopped
  • 2 cloves Garlic Minced
For Flavor
  • 1/4 cup Nutritional Yeast Flakes Optional for oil-free version
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
  • 2 tablespoons Tomato Paste Or sun-dried tomatoes
  • 1 teaspoon Smoked Paprika Adjust for flavor preference
  • 1 teaspoon Coriander Powder Optional
  • 1 teaspoon Cumin
For Structure
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs if needed
  • 1/4 cup Chopped Parsley Or basil/cilantro as alternatives
Optional
  • 1 tablespoon Olive Oil For brushing

Equipment

  • Oven
  • food processor
  • Baking Tray
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C). Gather your equipment.
  2. Combine chickpeas, red onion, garlic, nutritional yeast, soy sauce, and tomato paste in a food processor. Pulse until smooth.
  3. Add smoked paprika, coriander powder, and cumin to the chickpea mixture. Pulse briefly to combine.
  4. Transfer the mixture into a mixing bowl. Mix in breadcrumbs and parsley until incorporated.
  5. Shape tablespoon-sized portions into balls and place on a parchment-lined tray.
  6. Freeze the meatballs for about 15 minutes.
  7. Bake the meatballs for 20 minutes, flipping halfway through.
  8. Allow the meatballs to cool slightly before serving.

Nutrition

Serving: 1meatballCalories: 70kcalCarbohydrates: 10gProtein: 3gFat: 2gSodium: 200mgPotassium: 130mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These Chickpea Meatballs are versatile; enjoy them over spaghetti, in a sandwich, or as a snack. For best texture, do not over-process the chickpea mixture and freeze before baking to avoid crumbling.

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