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Easy Chickpea Meatballs (30 Minutes)

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 294 kcal
Course: Main Course
Cuisine: Mediterranean , Italian , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. 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

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

% 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.