Chickpea Meatballs

Here’s a delicious recipe for Chickpea Meatballs – hearty, flavorful, and perfect for pasta, bowls, or wraps.

🌱 Chickpea Meatballs Recipe

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained & rinsed)

• ½ cup breadcrumbs (or oat flour for gluten-free)

• ¼ cup grated Parmesan (or nutritional yeast for vegan)

• 2 cloves garlic, minced

• 1 small onion, finely chopped (or ½ tsp onion powder)

• 2 tbsp fresh parsley, chopped

• 1 tbsp soy sauce (or tamari)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp chili flakes (optional)

• Salt & black pepper, to taste

• 1 egg (or 1 tbsp flaxseed meal + 3 tbsp water, mixed for vegan)

Instructions:

1. Mash the Chickpeas
   In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth but still a bit chunky for texture.

2. Mix the Ingredients
   Add breadcrumbs, Parmesan, garlic, onion, parsley, soy sauce, olive oil, spices, and egg (or flax egg). Stir until mixture holds together. If too wet, add more breadcrumbs.

3. Shape Meatballs
   Roll into 1–1.5 inch balls and place on a lined baking sheet.

4. Cook

   • Bake: Preheat oven to 400°F (200°C) and bake for 20–25 minutes, flipping halfway.

   • Pan-Fry: Heat a skillet with a little oil and fry meatballs until golden brown on all sides.

5. Serve

   • With spaghetti & marinara sauce 🍝

   • In a pita or wrap with tzatziki 🥙

   • On a salad bowl with tahini dressing 🥗