Easy Chickpea Meatballs (30 Minutes)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
6 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian, American
Easy Chickpea Meatballs (30 Minutes)
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These chickpea meatballs bring all the classic Italian vibes (think savory seasonings, breadcrumbs, eggs) without the meat! They come together in only 30 minutes with just a food processor. Enjoy them in a meatball sub, with spaghetti, or as an easy meal-prepped lunch!
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Ingredients
- 2 15-oz cans chickpeas drained and patted dry very well with paper towels, 425 g cans
- 1 cup breadcrumbs can sub gluten-free, 112 g
- 3 large eggs*
- ½ cup Italian parsley thick stems removed
- 4 cloves garlic
- ½ medium red onion roughly chopped
- 2 tsp each Italian seasoning, smoked paprika, black pepper
- 1 tsp salt
- Oil for cooking
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Instructions
- Blend: Add all ingredients to a food processor. Pulse, scraping down the sides as needed, until evenly combined (it's okay if there's still some texture to it, just blend until it's more or less mixed into a dough).If dough is very soft, add a tablespoon of flour.
- Roll: Roll into 25 to 30 chickpea meatballs. For chickpea meatballs that stay super round when cooking, you can set them on a parchment-lined plate and freeze them for 15 minutes before cooking!
- Cook: Generously coat the bottom of a large saute pan in oil over medium heat. Add chickpea meatballs, ensuring they remain in a single layer. Cook, flipping them often, until meatballs are browned on all sides and firm when poked. Cooking should take 15 to 20 minutes.
- Serve warm in your favorite meatball dishes, like with spaghetti!
Notes
- Can these be made in the air fryer? Yes, but they tend to get dry fast. If you do use the air fryer, freeze them first, brush with oil, then air fry.
- *Make vegan chickpea meatballs by using flax eggs. Stir together 3 Tbsp of ground flax seed with 8 Tbsp of water, then use that in place of eggs.
- Nutrition information assumes 2 Tbsp of olive oil will be absorbed into the meatballs.
- Storage: Let them cool, then keep them in an airtight container in the fridge for up to 4 days. For the freezer, store them in an airtight container or freezer-safe ziplock bag for up to 3 months. Be sure to label them with the date they were initially made.
- Reheat chickpea meatballs by popping them in the oven, air fryer, or microwave until reheated. The air fryer is my preferred method because it helps them get crisp again. If they're frozen, just let them thaw in the fridge the night before reheating.
Nutrition Information
Show Details
Serving
1serving (see notes)
Calories
294kcal
(15%)
Carbohydrates
42.1g
(14%)
Protein
11.5g
(23%)
Fat
9.2g
(14%)
Saturated Fat
1.7g
(9%)
Cholesterol
82mg
(27%)
Sodium
912mg
(38%)
Potassium
320mg
(9%)
Fiber
6.5g
(26%)
Sugar
1.7g
(3%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving (see notes) | |
| Calories | 294kcal | 15% |
| Carbohydrates | 42.1g | 14% |
| Protein | 11.5g | 23% |
| Fat | 9.2g | 14% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 82mg | 27% |
| Sodium | 912mg | 38% |
| Potassium | 320mg | 7% |
| Fiber | 6.5g | 26% |
| Sugar | 1.7g | 3% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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