Chickpea Vegan Meatballs Recipe
Let’s be honest—sometimes you want meatballs, but not the emotional weight of actual meat. Enter these vegan chickpea darlings.
They’re hearty, savory, and packed with enough flavor to make even a meat-lover say, “Wait, what’s in this magic?”
They crisp up like a dream, stay juicy inside, and don’t fall apart like your last relationship.
Pair them with pasta, stuff them in wraps, or eat them straight off the tray—zero judgement.
They’re high in plant protein, easy on your wallet, and blessedly free from drama or cholesterol.
Oh, and did we mention? No animals were harmed—only your tastebuds will be shook.
Chickpea Vegan Meatballs Recipe
Crunchy on the outside, tender inside, these meatless chickpea balls are the sassiest protein-packed addition to your vegan recipe stash.
Ingredients
Method
- Preheat oven to 190°C (375°F) and line a tray with parchment.
- In a processor, blend oats until coarse flour forms.
- Add chickpeas, onion, garlic, tomato paste, soy sauce, olive oil, paprika, cumin, salt, and lemon juice.
- Pulse until mixture is sticky but still has texture.
- Stir in parsley and optional nutritional yeast.
- Scoop out tablespoon-sized portions and roll into balls.
- Place on tray and bake for 25 minutes, flipping halfway.
- Let cool slightly before serving. Eat like you mean it.
Notes
📊 Nutritional Info (Per Serving – 4 Meatballs)
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 25%
- Vitamin B6: 18%
- Magnesium: 15%
- Zinc: 12%
💡 Additional Tips
- Air fry at 180°C for 15 minutes if you like ‘em crispier than your online dating standards.
- Add chili flakes for that “I texted my ex” kind of spice.
- Freeze leftovers—they survive longer than most situationships.
- Serve with marinara, tahini, or wrap ‘em like they’re secrets.
- Don’t skip the lemon juice—it brightens things up, like a good breakup haircut.
