Chickpea Meatballs Recipe
Make delicious chickpea meatballs with this easy recipe. Healthy, plant-based, and perfect for meal prep or a quick dinner.
Ingredients
- 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 cup breadcrumbs or gluten-free breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley or basil, chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp nutritional yeast optional for extra protein
- 1 tbsp ground flaxseed optional for texture and protein
Instructions
- Drain and rinse the chickpeas. Gently blot them dry with a clean kitchen towel.
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion. Cook for approximately 5 minutes, until the vegetables are tender and aromatic. Let it cool slightly.
- In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving some texture for chunkiness.
- Add the sautéed garlic and onion, breadcrumbs, remaining olive oil, parsley, cumin, paprika, salt, and pepper. Stir until the mixture holds together. If it’s too wet, add more breadcrumbs.
- Take a spoonful of the mixture and roll it into a ball (about the size of a ping pong ball).
- Preheat the oven to 375°F (190°C). Place parchment paper on a baking sheet and bake the meatballs for 20-25 minutes, flipping them halfway through, until they are golden and crispy.
- To fry, heat oil in a skillet over medium heat until hot. Fry the meatballs in batches, turning occasionally, until golden and crispy on all sides (about 7-8 minutes).
- Enjoy them with pasta, on a salad, or in a sub sandwich.
Notes
- To make it gluten-free, substitute with gluten-free breadcrumbs or oat flour.
- Add nutritional yeast or ground flaxseed for an extra protein boost.
- You can also use an air fryer for a quick and crispy result (375°F for 12-15 minutes).
- To prepare in advance, freeze the cooked meatballs for up to 3 months.