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Looking down on a plate of pasta with chickpea meatballs and marinara sauce.
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Chickpea Meatballs

These vegan chickpea meatballs are bursting with flavor from aromatic spices and savory seasonings. Made with simple ingredients like chickpeas, bread crumbs, and nutritional yeast, they're perfect for a quick and easy plant-based meal.
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 12 meatballs
Calories 53kcal
Author Marly McMillen

Ingredients

  • 1 slice Ezekiel bread (substitute whole wheat bread)
  • 15 ounce can chickpeas drained
  • 1 flax egg
  • 1 tablespoon dehydrated onions
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 tablespoon vegan Worcestershire sauce (substitute soy sauce)
  • 2 tablespoons nutritional yeast flakes
  • ¼ teaspoon freshly ground black pepper
Cups - Metric

Instructions

  • Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • Toast the bread then tear into pieces. Add to a food processor and pulse until crumbs form.
  • Add chickpeas, and remaining ingredients. Pulse to create a batter, leaving some chickpea texture. Form into 12 balls and place on the prepared baking pan.
    A hand holds a measuring spoon of sauce, pouring it over ingredients such as breadcrumbs and onions in a bowl.
  • Bake for 20 to 25 minutes.

Notes

Nutritional estimates is based on 1 meatball, however a serving size is 2 meatballs.

Nutrition

Serving: 1meatballs | Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 196mg | Potassium: 108mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg