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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/vegan-chickpea-meatballs-recipe-2/