Vegan Chickpea Meatballs
Delicious and healthy vegan chickpea meatballs, perfect for pasta, sandwiches, or as an appetizer.
Equipment
- 1 Large Bowl For mixing ingredients
- 1 Baking Sheet For baking the meatballs
- 1 Parchment Paper To prevent sticking
Ingredients
Chickpea Meatballs
- 15 ounce chickpeas canned
- 0.5 cup cooked quinoa cooked
- 0.25 cup chopped onion yellow or white
- 2 cloves garlic fresh
- 0.25 cup chopped fresh parsley fresh
- 0.25 cup breadcrumbs panko or regular
- 2 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano dried
- 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.
- In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
- Add the cooked quinoa, chopped onion, minced garlic, fresh parsley, breadcrumbs, olive oil, lemon juice, dried oregano, salt, and pepper to the bowl. Mix well until all ingredients are combined.15 ounce chickpeas, 0.5 cup cooked quinoa, 0.25 cup chopped onion, 2 cloves garlic, 0.25 cup chopped fresh parsley, 0.25 cup breadcrumbs, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 0.5 teaspoon salt
- Roll the mixture into 1-inch meatballs.
- Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and firm.
- Serve the chickpea meatballs with your favorite pasta sauce, in sandwiches, or as an appetizer. Enjoy!
Notes
These meatballs can be stored in the refrigerator for up to 3 days. You can also freeze them for longer storage.