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Chickpea Meatballs
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4.93 from 76 votes

Chickpea Meatballs (Vegetarian)

Chickpea Meatballs are freezer-friendly, kid-approved, and come together in just 20 minutes. Enjoy these vegetarian "meatballs" with pasta, in a sandwich, or over a salad for a healthy vegetarian meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4 people
Author: Jamie Vespa MS, RD

Equipment

  • Food processor
  • Large skillet

Ingredients

  • 1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
  • 1/2 cup plain breadcrumbs (sub almond meal or ground oats if making gluten-free)
  • 2 large eggs (sub flax eggs if making vegan)
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp nutritional yeast or grated Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 3/4 tsp. smoked paprika
  • 3/4 tsp. kosher salt
  • 2 Tbsp. extra-virgin olive oil

Instructions

  • Combine first 10 ingredients (chickpeas through salt) in a food processor. Blend until mixture is cohesive and mostly smooth.
  • Use a small cookie dough scoop or measuring spoon to gather one heaping Tablespoon amounts and roll into balls. You should have 14 golfball-sized meatballs. (If the mixture feels too wet to form, add 1 to 2 more Tbsp breadcrumbs.)
  • Heat oil in a large skillet over medium. Once hot, add chickpea meatballs and cook 6 to 8 minutes, turning to brown all sides, until golden.
  • Serve with pasta and sauce, in a sandwich or pita, over a salad, or simply with your favorite dipping sauce!

Video

Notes

  • 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.
  • You can also bake OR air-fry chickpea meatballs instead of pan-frying.
    • Oven: Bake at 375ºF for 18 to 20 minutes, turning the balls over once at the 10 minute mark.
    • Air-Fryer: Set the air fryer to 375ºF, arrange meatballs in the air fryer tray in a single layer, and lightly spritz with cooking spray. Air fry the meatballs for 11 to 14 minutes, until golden and crisp. (Note: you will need to air-fry in two separate batches.)

Nutrition

Serving: 4meatballs | Calories: 217kcal | Carbohydrates: 26g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 430mg | Fiber: 5g | Sugar: 2g