These homemade Italian meatballs made with chickpeas are incredibly flavorful – even meat-eaters will love them! What’s more, chickpeas are full of protein, fiber and folate (an important vitamin that’s not found in many foods). If using dried chickpeas, take a little up-front prep time to soak them. Just cover in water overnight or in the morning, and you’re good to go. This recipe comes together quickly, tastes scrumptious (with a little punch of garlic and sweet carrot!) and is super filling. Serve with marinara sauce and your favorite pasta and you have a tasty vegan “spaghetti and meatballs” that your family will devour. They work wonderfully as an appetizer, too!
Plant-Based Chickpea “Meatballs”
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 248 kcal
Ingredients
- 2 cups chickpeas canned or dried and soaked for 8 hours
- ¼ cup finely grated carrot
- 1 garlic clove
- 2 Tbsp. ground flaxseed plus 2 Tbsp. water for flax “eggs”
- 2 Tbsp. olive oil
- 1 tsp. pink salt
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
Instructions
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Preheat oven to 375 degrees F.
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Prepare flax “eggs” by stirring together ground flaxseed and water. Let sit 15 minutes.
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In food processor, pulse chickpeas to mash. Add remaining ingredients and pulse to combine.
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Line baking sheet with parchment paper. Using hands, roll 1 Tbsp. mixture into ball; arrange on sheet. Repeat until all mixture is used.
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Bake for 15 minutes.
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Serve with sauce and pasta of choice.
Recipe Notes
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Nutrition Facts
Plant-Based Chickpea “Meatballs”
Amount Per Serving
Calories 248
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Sodium 492mg21%
Potassium 347mg10%
Carbohydrates 27g9%
Fiber 9g36%
Sugar 4g4%
Protein 9g18%
Vitamin A 1381IU28%
Vitamin C 2mg2%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.