If you are looking for the perfect Vegan Chickpea Meatballs Recipe, this is the recipe for you! Made with a few simple ingredients, you can have a batch, perfect for dinner, or to serve alongside pasta, or make a vegan meatballs with chickpeas!
If you love easy vegetarian recipes, try my recipe for air fryer sea salt chickpeas, air fryer homemade doritos chips, or air fryer cinnamon sugar tortilla chips.
Vegan Chickpea Meatballs
This is one of my favorite recipes, which makes for a quick dinner! These easy chickpeas meatballs are full of flavor, and very nutritious.
Transfer your next batch of Vegan Chickpea Meatballs into a meatball sub, a plate of spaghetti and meatballs, or even serve with a toothpick for a perfect holiday appetizer.
These vegan meatball chickpeas, will delight your entire family!
Ingredients Needed For Vegan Chickpea Meatballs
Here are the simple ingredients, you will need to make homemade Vegan Chickpea Meatballs.
- Ground Flaxseed: Used as a binder, mixed with water to replace eggs.
- Onion: Adds flavor and texture when diced and cooked with the mixture.
- Mushrooms: Baby bella mushrooms provide umami and a meaty texture when chopped finely.
- Garlic: Enhances flavor; chopped cloves are used in the mixture.
- Chickpeas: Main protein source, mashed from a can.
- Rolled Oats: Adds bulk and helps bind the mixture.
- Tomato Paste: Adds depth of flavor and moisture to the meatballs.
- Breadcrumbs: Provides additional binding and texture; Italian breadcrumbs are recommended.
- Walnuts: Finely chopped for texture and nutty flavor.
- Basil and Oregano: Herbs for seasoning, adding freshness and depth of flavor.
- Crushed Red Pepper: Adds a hint of spiciness.
- Salt and Pepper: Essential for seasoning to taste.
- Vegetable Oil: Optional, for frying or added moisture if needed during cooking.
How to Make Chickpea Vegan Meatballs
Here are the simple steps for making chickpea vegan meatballs.
Place flax in a small bowl with the 5 tablespoons of water and set aside for 10 minutes to gel. Peel and finely chop the onions. Place in a large skillet with optional vegetable oil or a little bit of water. Cook on medium heat for 5 to 10 minutes.
Wash the mushrooms and chop into small pieces and add to the onion mixture and cook over medium heat for 5-10 minutes. Add the chopped garlic with the remaining 5 minutes of cook time. Set aside to cool.
Place chickpeas into a food processor and pulse into very small chunks (almost smooth but leave some texture). Place all of the ingredients in a large mixing bowl and mix well and evenly.
If there is time you can place the mixture into the refrigerator and let stand for 20-30 minutes or even overnight. Take one ¼ cup scoop of mixture and form into meat ball. Repeat until the mixture is finished roughly 14-16 meatballs. Place on parchment paper in a large baking dish and cook for 35-40 minutes at 400 degrees Fahrenheit. Let cool for 5-10 minutes and serve.
Vegan Chickpea Meatballs Recipe Variations
- Vegan Meatballs With Impossible Meat: Use impossible meat instead of chickpeas, to bind the meatballs together.
- Vegan Christmas Meatballs: These festive meatballs are infused with holiday spices like cinnamon and nutmeg, paired with cranberries for a seasonal twist.
- Vegan Buffalo Meatballs: Inspired by buffalo wings, these spicy meatballs feature a tangy buffalo sauce, perfect for appetizers or a game day snack.
- Red Bean Meatballs: A hearty alternative, these meatballs combine red beans with Impossible Meat for a Tex-Mex flair, seasoned with cumin and paprika.
- Vegan Chicken Meatballs: Mimicking traditional chicken meatballs, these are made with Impossible Meat and poultry seasoning, offering a familiar taste and texture.
- Vegan Pecan Meatballs: These savory-sweet meatballs incorporate chopped pecans for crunch and depth of flavor, perfect for a unique twist on a classic dish.
Vegan Chickpea Meatballs Recipe Pro Tips
- Mash Chickpeas Well: Ensure the chickpeas are thoroughly mashed to achieve a smooth texture that binds well.
- Sauté Mushrooms and Onions: Sautéing mushrooms and onions before adding them to the mixture enhances their flavors and removes excess moisture.
- Use Fresh Herbs: Fresh herbs like basil and oregano add vibrant flavor; if using dried herbs, adjust quantities accordingly for potency.
- Chill the Mixture: Letting the mixture chill in the refrigerator for at least 30 minutes before shaping helps it firm up, making it easier to form into meatballs.
- Test for Seasoning: Before shaping all the meatballs, fry a small test portion to adjust seasoning as needed for salt, pepper, and spices.
- Bake or Air Fry: For a healthier option, bake the meatballs instead of frying them in oil. This method reduces added fats while still achieving a crispy exterior.
Vegan Chickpea Meatballs Recipe Faqs
Can I use canned chickpeas? Yes, canned chickpeas work well. Drain and rinse them thoroughly before using.
Can I substitute the ground flaxseed? Yes, you can use ground chia seeds or a commercial egg replacer according to package instructions.
Can I make these gluten-free? Yes, use certified gluten-free oats and breadcrumbs, or substitute with gluten-free alternatives like almond flour or quinoa flakes.
Can I freeze these meatballs? Yes, these meatballs freeze well. After baking or frying, let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw before reheating.
How do I serve these meatballs? Serve them with marinara sauce and spaghetti for a classic dish, as appetizers with dipping sauces, or as a protein-packed addition to salads or grain bowls.
Can I make the mixture ahead of time? Yes, you can prepare the mixture up to a day in advance. Keep it covered in the refrigerator until ready to shape and cook.
What if my mixture is too wet or dry? If too wet, add more oats or breadcrumbs. If too dry, add a splash of vegetable broth or water, a little at a time, until the mixture holds together.
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Vegan Chickpea Meatballs
Description
Ingredients
- 2 tablespoons ground flax seed, plus 5 tablespoons of water
- 1 small onion, diced
- 8 ounces mushrooms, baby bella
- 2 cloves garlic, chopped
- 29 ounces chickpeas
- 1 cup rolled oats
- 4 tablespoons tomato paste
- 3-4 cloves garlic, crushed or minced
- ½ cup breadcrumbs, Italian
- ¼ cup walnuts, chopped finely
- 2 teaspoons basil
- 2 teaspoons oregano
- ½ teaspoon crushed red pepper
- Salt and pepper to taste
- 1-2 teaspoons vegetable oil, optional
Instructions
- Place flax in a small bowl with the 5 tablespoons of water and set aside for 10 minutes to gel.
- Peel and finely chop the onions. Place in a large skillet with optional vegetable oil or a little bit of water. Cook on medium heat for 5 to 10 minutes.
- Wash the mushrooms and chop into small pieces and add to the onion mixture and cook over medium heat for 5-10 minutes. Add the chopped garlic with the remaining 5 minutes of cook time. Set aside to cool.
- Place chickpeas into a food processor and pulse into very small chunks (almost smooth but leave some texture).
- Place all of the ingredients in a large mixing bowl and mix well and evenly.
- If there is time you can place the mixture into the refrigerator and let stand for 20-30 minutes or even overnight.
- Take one ¼ cup scoop of mixture and form into meat ball. Repeat until the mixture is finished roughly 14-16 meatballs.
- Place on parchment paper in a large baking dish and cook for 35-40 minutes at 400 degrees Fahrenheit.
- Let cool for 5-10 minutes and serve.
Equipment
- Baking Tray, or Baking Sheet
- Cooking Spray
Nutrition
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