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5 from 4 votes
by Marly
4
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Looking for a satisfying and flavorful vegan dish? These vegan chickpea meatballs will be a new favorite in your recipe rotation. Packed with protein-rich chickpeas, aromatic spices, and savory seasonings, these meatless balls are easy to make and bursting with delicious flavor.
![Vegan Chickpea Meatballs Recipe (1) Vegan Chickpea Meatballs Recipe (1)](https://i0.wp.com/namelymarly.com/wp-content/uploads/2023/12/Chickpea-Meatballs-3034-web.jpg.webp)
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I’m always on the lookout for delicious and creative plant-based recipes with plant-based protein. This vegan chickpea meatball recipe holds a favorite because it’s not only incredibly tasty but also simple to make.
Plus, it’s versatile enough to enjoy in various dishes, from pasta to sandwiches. Gotta love the versatility!
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Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Breadcrumbs: Choose Ezekiel bread for added protein. Toast and crumble it to create healthy breadcrumbs. Store-bought bread crumbs are a suitable alternative.
- Chickpeas: Opt for high-quality canned chickpeas, available in the canned goods section. Dried chickpeas soaked overnight and cooked until tender can be a substitute.
- Flax Egg: Using a ground flax seed egg helps bind the meatballs as they bake and adds healthy omega-3s. Alternatively, use a ground chia seed egg.
- Dehydrated Onions: Find dehydrated onions in the spice aisle. Fresh onions finely chopped can be a substitute.
- Garlic Powder: Easily found in the spice aisle. Fresh garlic minced is a flavorful alternative.
- Italian Seasoning: Pick up a blend from the spice aisle or mix dried basil, oregano, and thyme.
- Smoked Paprika: Available in the spice aisle, it adds a smoky kick. Regular paprika can be used as a substitute.
- Vegan Worcestershire Sauce: Make your own or choose a plant-based Worcestershire sauce from the condiment aisle. Soy sauce is an excellent alternative.
- Nutritional Yeast Flakes: Purchase from the health food or spice aisle. It adds a cheesy flavor. Skip if unavailable.
- Black Pepper: Freshly ground black pepper is ideal. Pre-ground pepper works too.
Buying Guide: When purchasing chickpeas for this recipe, opt for canned chickpeas for convenience. Look for brands with no added salt or preservatives for the healthiest option. If using dried chickpeas, soak and cook them according to package instructions before proceeding with the recipe.
![Vegan Chickpea Meatballs Recipe (2) Vegan Chickpea Meatballs Recipe (2)](https://i0.wp.com/namelymarly.com/wp-content/uploads/2023/12/Chickpea-Meatballs-3036-web-800x1200.jpg.webp)
How to Make Chickpea Balls
- Prepare the Bread Crumbs: Start by toasting the Ezekiel bread until golden brown, then tear it into pieces. Place the bread in a food processor and pulse until fine crumbs form. This step adds texture and helps bind the meatballs together.
- Blend the Ingredients: In the same food processor, add the drained chickpeas, flax egg, spices, vegan Worcestershire sauce, nutritional yeast flakes, and pepper. Pulse the mixture until it forms a thick batter, leaving some chickpea texture for added bite.
- Form the Meatballs: Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture, forming 12 meatballs in total. Place them evenly spaced on a parchment-lined baking sheet to ensure they cook evenly.
- Bake to Perfection: Preheat your oven to 400°F/200°C and bake the meatballs for 20-25 minutes or until golden brown and crispy on the outside. Baking rather than frying keeps them healthier while achieving a deliciously crisp texture.
- Serve and Enjoy: Once baked, serve these flavorful vegan chickpea meatballs hot as a main course with your favorite sauce, or use them as a protein-packed addition to pasta dishes, sandwiches, or salads.
What Makes This Recipe Shine?
- Protein Boost: Ezekiel bread crumbs add a protein punch, elevating the nutritional profile of these chickpea balls.
- Hearty Texture: The use of crumbled toasted bread enhances the texture, creating a heartier and more satisfying bite.
- Health-conscious Choice: By incorporating Ezekiel bread, known for its health benefits, we’ve transformed a classic into a nutritious masterpiece.
Frequently-Asked Questions
Can I use a different type of bean instead of chickpeas?
While chickpeas work best for this recipe, you can experiment with other beans like black beans or white beans for a different flavor and texture.
Can I make these meatballs gluten-free?
Yes! Simply use gluten-free bread crumbs or oats instead of Ezekiel bread for a gluten-free option.
Marly’s Tips
- To ensure the meatballs hold together well, pulse the mixture in the food processor until it just comes together. Be careful not to over-process.
- If the mixture is too wet, add a bit more bread crumbs. If it’s too dry, add a splash of water.
- For a gluten-free option, use gluten-free bread crumbs or oats instead of Ezekiel bread.
Serving Suggestions
Serve this with your favorite side dishes such as:
- Pasta: Serve vegan chickpea meatballs over a bed of pasta with marinara sauce for a classic Italian-inspired meal. Or make it creamy with some vegan white alfredo sauce.
- Sandwich: Enjoy them in a sandwich or wrap with fresh veggies and your favorite vegan sauce.
- Snack: Serve as an appetizer with a side of dipping sauce, such as marinara or vegan ranch dressing.
Storage Tips
Store leftover chickpea balls in an airtight container in the refrigerator for up to 3 days. Freeze individually on a tray before transferring to a freezer bag for long-term storage.
![Vegan Chickpea Meatballs Recipe (3) Vegan Chickpea Meatballs Recipe (3)](https://i0.wp.com/namelymarly.com/wp-content/uploads/2023/12/Chickpea-Meatballs-3035-web-960x640.jpg.webp)
Vegan Meatball Recipes
If you love this recipe for vegan chickpea meatballs, here are more plant-based meatball recipes to try:
Vegan Grape Jelly Meatballs
195 mins total
Impossible Meatballs
30 mins total
Vegan Meatball Sub
60 mins total
Vegan Lentil Meatballs
50 mins total
![Vegan Chickpea Meatballs Recipe (8) Vegan Chickpea Meatballs Recipe (8)](https://i0.wp.com/namelymarly.com/wp-content/uploads/2020/09/Top-12-Easy-Vegan-Recipes-eBook_2020-cover-600x450.jpg.webp)
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Chickpea Meatballs
These vegan chickpea meatballs are bursting with flavor from aromatic spices and savory seasonings. Made with simple ingredients like chickpeas, bread crumbs, and nutritional yeast, they're perfect for a quick and easy plant-based meal.
5 from 4 votes
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 meatballs
Calories: 53kcal
Author: Marly McMillen
Ingredients
- 1 slice Ezekiel bread (substitute whole wheat bread)
- 15 ounce can chickpeas drained
- 1 flax egg
- 1 tablespoon dehydrated onions
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon vegan Worcestershire sauce (substitute soy sauce)
- 2 tablespoons nutritional yeast flakes
- ¼ teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
Toast the bread then tear into pieces. Add to a food processor and pulse until crumbs form.
Add chickpeas, and remaining ingredients. Pulse to create a batter, leaving some chickpea texture. Form into 12 balls and place on the prepared baking pan.
Bake for 20 to 25 minutes.
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Notes
Nutritional estimates is based on 1 meatball, however a serving size is 2 meatballs.
Serving: 1meatballs | Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 196mg | Potassium: 108mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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