Health-Boosting Chickpea Meatballs
These chickpea meatballs are packed with plant-based protein and fiber, making them a healthy and delicious alternative to traditional meat-based meatballs. Serve them with your favorite pasta, in a sandwich, or as an appetizer.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Parchment Paper Optional, for easy cleanup
Ingredients
Chickpea Meatballs
- 15 ounce Chickpeas canned, low sodium
- 0.5 cup Rolled Oats Old-fashioned or quick oats
- 0.25 cup Onion yellow or white
- 2 clove Garlic fresh
- 0.25 cup Fresh Parsley Italian parsley
- 1 tablespoon Olive Oil extra virgin
- 1 tablespoon Lemon Juice freshly squeezed
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Salt sea salt
- 0.25 teaspoon Black Pepper freshly ground
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (optional).
- In a large mixing bowl, mash the drained and rinsed chickpeas with a fork or potato masher until mostly smooth. Leave some texture for a better meatball consistency.
- Add the rolled oats, chopped onion, minced garlic, fresh parsley, olive oil, lemon juice, dried oregano, salt, and black pepper to the mashed chickpeas. Mix well until all ingredients are evenly combined.15 ounce Chickpeas, 0.5 cup Rolled Oats, 0.25 cup Onion, 2 clove Garlic, 0.25 cup Fresh Parsley, 1 tablespoon Olive Oil, 1 tablespoon Lemon Juice, 1 teaspoon Dried Oregano, 0.5 teaspoon Salt
- Using your hands, form the chickpea mixture into approximately 1-inch meatballs. Place the meatballs on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are lightly browned and firm to the touch. Flip halfway through for even browning.
- Remove from the oven and let cool slightly before serving. Serve the chickpea meatballs with your favorite sauce, pasta, or as an appetizer.
Notes
For a gluten-free option, ensure your rolled oats are certified gluten-free.
To add a spicy kick, include a pinch of red pepper flakes to the mixture.
These meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
To add a spicy kick, include a pinch of red pepper flakes to the mixture.
These meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.