Vegan Chickpea Meatballs Recipe

Introduction

These vegan meatballs offer a delicious and healthy alternative to traditional meatballs, packed with chickpeas and flavorful herbs. Perfectly crispy on the outside and tender inside, they make a great addition to any pasta dish or as a savory snack.

Ingredients

• Cooking spray, for pan
• 2 cups canned chickpeas
• 2 1/2 tablespoons chia seeds
• 6 tablespoons water
• 1/2 cup rolled oats
• 1 1/2 tablespoons tomato paste
• 3 tablespoons chopped basil
• 1 clove garlic, minced
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and grease it lightly with cooking spray.
2. Step 2: Drain the chickpeas, reserving the liquid. Transfer the chickpeas to a food processor and pulse until broken down but not completely smooth.
3. Step 3: Make the chia egg by combining chia seeds and water in a medium bowl. Stir well and let it sit for about 5 minutes until the mixture thickens and gels.
4. Step 4: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor with the chickpeas. Blend until the mixture comes together. If too dry, add reserved chickpea liquid one tablespoon at a time until you reach a moldable consistency. Season with kosher salt and freshly ground black pepper to taste.
5. Step 5: Form the mixture into 16 equal-sized meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then flip the meatballs and bake for another 8 to 10 minutes, until golden and crisp on the outside.
6. Step 6: Serve warm with your favorite pasta and sauce or enjoy as a tasty snack.

Tips & Variations

• For extra flavor, try adding Italian seasoning or smoked paprika to the mixture before baking.
• If you don’t have fennel seeds, substitute with a pinch of dried thyme or oregano for a slightly different herbaceous note.
• These meatballs freeze well—shape and freeze before baking for quick meals later.
• To make a gluten-free version, use certified gluten-free oats or substitute with ground flaxseed.

Storage

Store cooled vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat or bake in a preheated 350°F (175°C) oven for 10 minutes until heated through. They also freeze well for up to 3 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flax seeds instead of chia seeds?

Yes, you can substitute flax seeds for chia seeds in a 1:1 ratio to make the egg substitute. Mix ground flax seeds with water and let it gel before adding to the mixture.

How can I make these meatballs less spicy?

Simply reduce or omit the red pepper flakes to lower the heat level while still enjoying all the other wonderful flavors.

Vegan Chickpea Meatballs Recipe

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★★★★★

4.9 from 115 reviews

These Vegan Meatballs are a delicious, plant-based alternative made with chickpeas, chia seeds, oats, and aromatic herbs and spices. Perfectly baked to a golden crisp, they offer a hearty and flavorful addition to your favorite pasta dishes or as a standalone snack.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Vegetarian, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray, for pan
• 2 cups canned chickpeas
• 2 1/2 tablespoons chia seeds
• 6 tablespoons water
• 1/2 cup rolled oats
• 1 1/2 tablespoons tomato paste
• 3 tablespoons chopped basil
• 1 clove garlic, minced
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray to prevent sticking.
2. Process Chickpeas: Drain the canned chickpeas, reserving the liquid (aquafaba). Transfer the drained chickpeas to a food processor and pulse until they are broken down but not pureed, leaving some texture.
3. Prepare Chia Egg: In a medium bowl, combine chia seeds and water. Stir well and let the mixture sit for about 5 minutes until it gels and thickens, creating a chia egg to bind the meatballs.
4. Combine Ingredients: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor with the chickpeas. Blend until the mixture is well combined but still has some texture. If it’s too dry, add the reserved chickpea liquid one tablespoon at a time until you reach the desired consistency. Season generously with kosher salt and freshly ground black pepper.
5. Form Meatballs: Using your hands, shape the mixture into 16 evenly sized meatballs. Place them on the prepared baking sheet, spacing them apart.
6. Bake the Meatballs: Bake in the preheated oven for 10 minutes. Carefully flip each meatball over and continue baking for an additional 8 to 10 minutes, or until they are golden brown and crispy on the outside.
7. Serve: Remove the meatballs from the oven and serve warm with your favorite pasta and sauce for a comforting vegan meal.

Notes

• You can substitute rolled oats with gluten-free oats to make this recipe gluten-free.
• Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
• Make sure not to over-process chickpeas to maintain some texture in the meatballs.
• The chia egg acts as a vegan binder; alternatively, ground flaxseed can be used.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Vegan meatballs, plant-based meatballs, chickpea meatballs, vegan dinner, baked vegan meatballs, healthy vegan recipe