Chickpea Meatballs Recipe

 

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup breadcrumbs (regular or gluten-free)

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)

1 small onion, finely chopped

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1 tsp dried oregano

1/2 tsp smoked paprika (optional)

Salt and pepper to taste

1 egg (or flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water, mixed and rested)

2 tbsp olive oil (for frying or brushing for baking)

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Instructions

1. Prepare the chickpea mixture

In a food processor, pulse the chickpeas until they’re broken down but not fully smooth (a bit of texture is ideal).

Transfer to a bowl and add breadcrumbs, Parmesan, onion, garlic, parsley, oregano, paprika, salt, and pepper. Mix well.

2. Add a binder

Mix in the egg (or flax egg) until the mixture holds together. If it’s too dry, add a teaspoon of water at a time until you can easily form balls.

3. Shape the meatballs

Using your hands, form the mixture into small balls, about 1–1.5 inches in diameter.

4. Cook the meatballs

Option 1: Pan-Fry

Heat olive oil in a skillet over medium heat. Cook the meatballs for 6–8 minutes, turning occasionally, until golden brown.

Option 2: Bake

Preheat the oven to 400°F (200°C). Place the meatballs on a lined baking sheet, brush with olive oil, and bake for 20–25 minutes, flipping halfway through.

5. Serve

Pair with marinara sauce and spaghetti, serve over salad, or enjoy in a wrap!