Chickpea Meatballs are freezer-friendly, kid-approved, and come together in just 20 minutes. Enjoy these vegetarian meatballs with pasta, in a pita, or simply with your favorite dipping sauce!

Why You’ll Love these Chickpea Meatballs:

• Quick and Easy: Ready in just 20 minutes and blitzed in the food processor, there is very little legwork involved.
• Versatile: Enjoy them with pasta, in a sandwich or pita, or simply with your favorite dipping sauce. (My personal favorites are BBQ and honey mustard.)
• Make-Ahead Friendly: These chickpea meatballs are perfect for meal prep! They’re also freezer-friendly and all-around great make-ahead option.
• Healthy: A great source of plant-based protein and fiber, with minimal added fat.

That’s right, these bean-based balls are every bit as savory and satisfying as their meaty counterparts. (I use a similar recipe in these Buffalo Chickpea Meatballs!)

And while the main component (chickpeas) may be uncommon, the binders and spices stay true to most classic meatball recipes.

If you’re looking to incorporate more vegetarian meals into your diet, this recipe is for you.

Or, if you’re simply looking to expand your cooking repertoire and try something new, you’re also in the right place!

For more vegetarian meatball inspiration, also check out my reader-favorite Eggplant Parmesan Meatballs and Lentil Meatballs.

The Ingredients:

While vegetarian meatballs run the gamut in terms of ingredients, these call for many pantry staples:

• Canned Chickpeas: The star of this recipe is the humble, yet oh-so-versatile, chickpea. It’s important to drain, rinse, and thoroughly dry the chickpeas prior to mixing with the other ingredients. You can either pat them with a towel or leave them out to dry for 20 minutes ahead of time.
• Breadcrumbs: A classic binding and bulking agent in most meatball recipes, breadcrumbs are a necessity here. However if you’re allergic or sensitive to gluten, feel free to use almond meal instead.
• Eggs: Another classic binder in most meatball/meatloaf recipes. However if you’re making these vegan, you can sub for two flax eggs.
• Nutritional Yeast: All the “cheesy”, savory flavor without the dairy, nutritional yeast is a major flavor agent here. If you don’t have any on hand (or don’t need to make the recipe dairy-free), you can use grated Parmesan cheese instead.
• Fresh Parsley: At least in most Italian meatballs, fresh parsley is a must!
• Spices: It’s no secret that chickpeas are quite bland on their own. For this reason, this recipe leans HEAVILY on spices to deliver big, bold flavor. For these meatballs, you’ll need smoked paprika, Italian seasoning, garlic powder, black pepper, and salt.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Substitutions and Additions:

• Make Gluten Free: Swap the breadcrumbs for your favorite brand of gluten free breadcrumbs, or use ground oats or almonds.
• Add Spice: Add a pinch of cayenne pepper for a spicier meatball.
• Make Vegan: Swap the eggs for two flax eggs. To make, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes.
• Add Veggies: You can sneak some fresh veggies into these meatballs by adding 1/4 cup of chopped carrots, bell pepper, or zucchini to the food processor before blending. 

Step-by-Step Instructions:

These chickpea meatballs come together in right around 20 minutes. And as far as equipment, all you need is a food processor and a large skillet. From there, let the meatless magic begin!

Step 1: Combine all ingredients in a food processor. This includes the chickpeas, breadcrumbs, eggs, parsley, nutritional yeast (or Parmesan), and spices.

Step 2: Blend until mostly smooth. The mixture will be a little coarse, which is perfectly fine. You just want the mixture to be cohesive so you can roll it into balls.

Step 3: Roll into balls. The balls should be 1 to 2 Tablespoons, amounting to 14 to 16 total

Step 4: Sauté Chickpea Meatballs in olive oil over medium heat. Cook for 6 to 8 minutes, turning to brown all sides, until golden.

Recipe FAQs

How to Enjoy Chickpea Meatballs:

I’ve included some of my favorite ways to serve these chickpea meatballs below, however they are just as (if not more) versatile than any classic meatball. For example:

• Pasta. You can’t get more classic than spaghetti and meatballs, and the Italian flavor of these chickpeas meatballs make for the best alternative.
• Sandwich. My all-time favorite sandwich growing up was a meatball sub. I mean, does a heartier, more satisfying sandwich exist?!
• Pita. With a smear of hummus and some fresh veggies, these chickpea meatballs are a mighty fine substitute for falafel.
• Salad. Add a punch of protein to your favorite salad by topping it with 3 to 4 chickpea meatballs.
• Dipped in Sauce. Keep it simple and serve with your sides of choice and/or favorite dipping sauce. (I personally love BBQ and honey mustard!) And since they make a great finger food, toddlers should enjoy them, too!

Storage Tips:

Make-ahead friendly AND freezer-friendly, meal prep doesn’t get much better than this.

• To Store: Let meatballs cool to room temperature before placing in an airtight storage container or bag. Refrigerate for 4 days.
• To Reheat: Rewarm chickpea meatballs in the microwave or toaster oven. I prefer the oven (or toaster oven), which helps retain their crisp exterior. Simply bake at 325°F for about 10 to 15 minutes, or until heated through.
• To Freeze. Transfer cooled meatballs to an airtight freezer bag and press down to release as much air as possible. Next, label and date the bag, and freeze up to 3 months!
  • Thaw overnight in the refrigerator before following reheating instructions.

Other Popular Chickpea Recipes:

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your fun creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!