Vegan Chickpea Meatballs Recipe

Introduction

These vegan meatballs offer a delicious, plant-based twist on a classic favorite. Made with chickpeas and chia seeds, they deliver great texture and flavor perfect for pasta nights or as a hearty appetizer.

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. Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray.
2. Step 2: Drain the chickpeas, reserving the liquid. Transfer chickpeas to a food processor and pulse until broken down but not completely smooth.
3. Step 3: In a medium bowl, combine chia seeds and water. Stir and let sit for 5 minutes until the mixture thickens into a gel.
4. Step 4: Add the chia gel, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor. Blend until ingredients are combined. If the mixture feels too dry, add reserved chickpea liquid one tablespoon at a time until you reach a moldable consistency. Season with salt and pepper to taste.
5. Step 5: Shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then carefully flip each meatball and bake for an additional 8 to 10 minutes until they are golden and crisp on the outside.
6. Step 6: Serve warm with your favorite pasta and sauce for a satisfying vegan meal.

Tips & Variations

• For extra flavor, try adding a teaspoon of smoked paprika or dried oregano to the mixture.
• If you prefer a firmer texture, refrigerate the mixture for 30 minutes before shaping.
• Replace rolled oats with gluten-free oats to make this recipe gluten-free.

Storage

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F until heated through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flaxseeds instead of chia seeds?

Yes, ground flaxseeds can be used as a substitute. Mix 2 1/2 tablespoons of flaxseeds with 6 tablespoons of water and let it gel similarly before adding to the mixture.

How do I prevent the meatballs from falling apart?

Make sure the mixture is well combined and sticky enough before shaping. Adding the reserved chickpea liquid gradually helps achieve the right consistency. Also, avoid over-processing the mixture in the food processor.

Vegan Chickpea Meatballs Recipe

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★★★★★

4.6 from 114 reviews

These Vegan Meatballs are a delicious, plant-based alternative to traditional meatballs, made with chickpeas, chia seeds, oats, and aromatic spices. Baked to golden perfection, they’re crispy on the outside and tender inside, perfect for pairing with pasta and your favorite sauce for a hearty, comforting meal.

• 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, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Meatball Ingredients

• Cooking spray, for pan
• 2 cups canned chickpeas, drained (reserve liquid)
• 2 1/2 tablespoons chia seeds
• 6 tablespoons water
• 1/2 cup rolled oats
• 1 1/2 tablespoons tomato paste
• 3 tablespoons chopped fresh 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: 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 chickpeas, reserving the liquid from the can. Transfer the chickpeas to a food processor and pulse until they are broken down but not completely pureed, giving the meatballs some texture.
3. Make Chia Egg: In a medium bowl, combine chia seeds with water. Stir and let it sit for about 5 minutes until the mixture thickens and gels, serving as a vegan binder for 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 well combined. If the mixture feels too dry, add the reserved chickpea liquid one tablespoon at a time until you reach a consistency that holds together when formed. Season with kosher salt and freshly ground black pepper to taste.
5. Form Meatballs: Use your hands or a scoop to form the mixture into 16 evenly sized meatballs. Place them on the prepared baking sheet, spacing them apart slightly.
6. Bake: Bake the meatballs in the preheated oven for 10 minutes. Then, carefully flip each meatball and bake for an additional 8 to 10 minutes, or until they are golden brown and crisp on the outside.
7. Serve: Remove from the oven and serve warm with your favorite pasta and sauce for a delicious plant-based meal.

Notes

• Reserve the chickpea liquid (aquafaba) to adjust the moisture of the mixture; it also helps bind the meatballs together.
• You can substitute rolled oats with gluten-free oats if needed to keep the recipe gluten-free.
• Feel free to customize the seasoning by adding Italian herbs like oregano or parsley for extra flavor.
• These meatballs can be frozen after forming; place them on a tray to freeze individually and then transfer to a sealed bag for up to 3 months.
• To reheat frozen meatballs, bake them at 375°F for 10-15 minutes or until heated through.

Keywords: vegan meatballs, plant-based meatballs, chickpea meatballs, baked vegan meatballs, dairy-free meatballs, easy vegan recipes