Ingredients:
For the meatballs:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 1/4 cup grated carrot (optional, for extra veggies)
- 2 tbsp ground flaxseed (or chia seeds) mixed with 4 tbsp water (for flax egg)
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil (or your preferred oil for frying)
For the sauce (optional):
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
1. Prepare the chickpeas:
- In a food processor or blender, pulse the chickpeas until they are roughly mashed. You want some texture, so don’t over-process—leave it a bit chunky.
- If you don’t have a food processor, you can also mash the chickpeas with a fork or potato masher.
2. Make the flax egg:
- In a small bowl, mix the ground flaxseed with water. Let it sit for about 5 minutes to thicken and form a gel-like consistency.
3. Combine ingredients for the meatballs:
- In a large mixing bowl, combine the mashed chickpeas, breadcrumbs, grated carrot (if using), flax egg, nutritional yeast, oregano, basil, garlic powder, onion powder, salt, and pepper.
- Mix everything together until well combined. You may need to use your hands to help incorporate everything evenly. If the mixture feels too wet, add a little more breadcrumbs; if it’s too dry, add a small splash of water.
4. Shape the meatballs:
- Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter. You should be able to make around 16-20 meatballs, depending on the size.
5. Cook the meatballs:
- Heat the olive oil in a large skillet over medium heat.
- Carefully add the meatballs to the pan and cook, turning occasionally, for about 8-10 minutes, until they are golden brown on all sides and crispy.
- You can also bake them: Preheat your oven to 375°F (190°C) and bake the meatballs on a lined baking sheet for about 25-30 minutes, flipping halfway through.
6. Optional: Prepare the sauce:
- While the meatballs are cooking, combine the tomato sauce, olive oil, garlic powder, basil, salt, and pepper in a small saucepan. Simmer on low heat for 5-10 minutes, stirring occasionally.
- Once the meatballs are cooked, pour the sauce over the meatballs and simmer for an additional 5-7 minutes to let the flavors meld.
7. Serve:
- Serve your chickpea meatballs with pasta, in a sub roll for a meatball sandwich, or alongside a side salad. You can also top them with vegan parmesan or fresh herbs for extra flavor.
Enjoy!
These Chickpea Meatballs are savory, satisfying, and can be enjoyed in so many ways. Whether you serve them with spaghetti, in a wrap, or just dip them in some marinara sauce, they make a perfect vegan meal!
