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.
115-oz. canchickpeas, drained, rinsed, and patted dry
1/2cupplain breadcrumbssub almond meal if making gluten-free
2large eggssub flax eggs if making vegan
1/4cupfresh parsley leaves
2Tbspnutritional yeast or grated Parmesan cheese
2Tbsp.extra-virgin olive oil
To serve: pasta and sauce, hoagie rolls and condiments of choice to make a sub, or your sides/dipping sauce of choice.
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, over a salad, or with your sides and dipping sauce of choice.
To freeze: let meatballs cool to room temperature before placing in a zip-top freezer bag. Press down to release as much excess air as possible before sealing. Label and date the bag, if desired, and freeze up to 3 months.To reheat, place them in the oven (or toaster oven) and bake at 325°F for about 20 minutes, or until heated through.