Baked Chickpea Meatballs (Vegan)
Packed with flavor and simple ingredients, these vegan chickpea meatballs make an easy, plant-based meal that's budget-friendly.
Servings 4 serves
Calories 322kcal
Equipment
- Food processor
Ingredients
- 2 15 oz cans canned chickpeas drained; reserve 2 tbsp aquafaba (approx. 30 mL)
- ½ medium yellow onion roughly chopped (approx. ¾ cup; approx. 75 g)
- 1 tablespoon olive oil approx. 15 mL
- 3 tablespoons soy sauce approx. 45 mL
- 2 tablespoons aquafaba use reserved; approx. 30 mL
- ¼ cup nutritional yeast approx. 20 g
- 2 tablespoons all-purpose flour approx. 16 g
- ⅔ cup dried breadcrumbs approx. 60 g
Spices and herbs
- 2 teaspoon smoked paprika approx. 4 g
- 1 teaspoon dried parsley approx. 1 g
- 1 teaspoon dried oregano approx. 1 g
- 1 teaspoon garlic powder approx. 2 g
Instructions
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment.
- Drain and rinse the chickpeas; reserve 2 tbsp aquafaba.
- In a food processor, combine chickpeas, onion, olive oil, soy sauce, aquafaba, and nutritional yeast. Process 1 min until roughly blended.
- Add flour, breadcrumbs, smoked paprika, parsley, oregano, and garlic powder; pulse 30 sec until mixture holds together but still slightly textured.
- Transfer to a bowl and, using your hands, form 20–24 (1½ in) meatballs.
- Arrange meatballs on the prepared sheet; freeze 20 min to firm up.
- Bake 20 min, then gently turn each meatball and bake an additional 5 min, until golden and crisp.
- Plate with pasta sauce, spaghetti, and a leafy salad, or enjoy as an appetizer with dipping sauce.
Video
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1444mg | Potassium: 470mg | Fiber: 11g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 4mg