Go Back
veganrecipecorner24@gmail.com

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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1½ cups cooked chickpeas or 1 can, drained
  • ½ cup rolled oats
  • 1 small onion chopped
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • Optional: 1 tablespoon nutritional yeast because you fancy

Method
 

  1. Preheat oven to 190°C (375°F) and line a tray with parchment.
  2. In a processor, blend oats until coarse flour forms.
  3. Add chickpeas, onion, garlic, tomato paste, soy sauce, olive oil, paprika, cumin, salt, and lemon juice.
  4. Pulse until mixture is sticky but still has texture.
  5. Stir in parsley and optional nutritional yeast.
  6. Scoop out tablespoon-sized portions and roll into balls.
  7. Place on tray and bake for 25 minutes, flipping halfway.
  8. 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.