With Italian seasoning and classic meatball ingredients (think eggs and breadcrumbs), this chickpea meatball recipe is the perfect vegetarian addition to your favorite pasta dish. All you need to make them is 30 or so minutes and a food processor. Enjoy them in a meatball sub, with spaghetti, or just as an easy meal prepped lunch.
I’m having a real meatball moment. I’ve made eggplant meatballs, Swedish meatballs, and easy vegan meatballs with seitan. But somehow, after all this time, I hadn’t created a meatball with my most favorite ingredient.
Enter chickpea meatballs. This recipe is super simple and the perfect addition to a quick dinner. The best part is that they are made with all panty staples, so they are perfect for when you just don’t know what else to make.
Why you’ll love it
- Meal prep and freezer friendly because you can easily make a double batch to store in the fridge or freezer.
- Versatile and kid-friendly because you can eat them just with a dipping sauce, in a wrap, with spaghetti and noodles (or just butter noodles), and much more! Plus they sneak in protein and fiber from the chickpeas.
Ingredients for chickpea meatballs
If you’ve ever made meatballs, you probably know that they usually require breadcrumbs and eggs to bind the ingredients. These vegetarian meatballs are no different, they just use the binders to hold together chickpeas rather than meat!
- The “meat” of the meatballs: The base of these meatballs is chickpeas, breadcrumbs, and eggs. I prefer canned chickpeas for convenience but feel free to use the dried ones you’ve prepared. You can also use any breadcrumbs you like, including gluten-free.
- Spices & Vegetables: To season the meatballs, you’ll need fresh Italian parsley with the stems removed, fresh garlic (or pre-minced), red onion, Italian seasoning, smoked paprika, salt, and black pepper.
- Oil: This is just needed for cooking so you can use any kind of vegetable oil you like!
Types of parsley
Not all parsley is created equal. The main two types are flat-leafed and curly. Curly parsley is commonly used as a garnish and tastes quite bitter. While flat-leafed has wonderful earthy, fresh, and mild notes – so always use flat-leafed parsley when it’s part of a recipe.
How to make meatballs with chickpeas
Below is a brief run-down of how easy it is to make these meatballs. To find the full instructions, scroll to the bottom of this post to the recipe card.
- Blend together the ingredients in a food processor.
- Roll mixture into meatball shapes.
- Cook in a single layer on the stove with a generous amount of oil.
Sarah’s Tip
If you want the meatballs to have a perfectly round shape, I found it best to freeze them before cooking. Simply place them on a sheet tray or baking sheet and freeze for just 15-20 minutes so they hold their shape better when cooked.
Storage
These meatballs store exceptionally well! First, make sure to let them cool to room temperature before storing. Then store as noted below.
- Fridge: Keep them in an airtight container for up to 4 days.
- Freezer: Store in an airtight container or freezer-safe ziplock bag for up to 3 months. Be sure to label them with the date they were initially made.
Reheat chickpea meatballs by popping them in the oven, air fryer, or microwave until reheated. The air fryer is my preferred method because it helps them get crisp again. If they’re frozen, just let them thaw in the fridge the night before reheating for best results.
Why this Recipe Works
Vegetarian meatballs might sound like they’re trying to be something they’re not. But here’s why you (and any meat-loving friends) are going to love them!
- These meatballs have classic Italian flavor meaning the actual taste will bring you right back to your favorite Italian restaurant.
- They look like meatballs because if it looks like a duck, if it quacks like a duck, then it’s probably a duck (or chickpeas).
How to serve meatballs
Vegetarian meatballs can be served in a variety of ways. This chickpea version can be Italian or Mediterranean because the cultures share some similar spices. Here are just a few ideas to get you started.
- Marinara Sauce, meatballs, and parmesan cheese, the most classic combo, right?
- Easy Veggie Wraps are that much better with a little bite to them from chickpea meatballs.
- Rotini Pasta Bake is a one-pan wonder that is perfect topped with fresh vegetarian meatballs.
- Marry Me Butter Beans had to make the list because these meatballs are just out of this world paired with a creamy Tuscan sauce and butter beans.
Ingredients
- 2 15-oz cans chickpeas drained and patted dry very well with paper towels, 425 g cans
- 1 cup breadcrumbs can sub gluten-free, 112 g
- 3 large eggs*
- ½ cup Italian parsley thick stems removed
- 4 cloves garlic
- ½ medium red onion roughly chopped
- 2 tsp each Italian seasoning, smoked paprika, black pepper
- 1 tsp salt
- oil for cooking
Instructions
- Blend: Add all ingredients to a food processor. Pulse, scraping down the sides as needed, until evenly combined (it's okay if there's still some texture to it, just blend until it's more or less mixed into a dough).If dough is very soft, add a tablespoon of flour.
- Roll: Roll into 25 to 30 chickpea meatballs. For chickpea meatballs that stay super round when cooking, you can set them on a parchment-lined plate and freeze them for 15 minutes before cooking!
- Cook: Generously coat the bottom of a large saute pan in oil over medium heat. Add chickpea meatballs, ensuring they remain in a single layer. Cook, flipping them often, until meatballs are browned on all sides and firm when poked. Cooking should take 15 to 20 minutes.
- Serve warm in your favorite meatball dishes, like with spaghetti!
Nancy Brady, RN says
Any idea what could be sub’d for the eggs? We don’t do dairy. Thank you!
Sarah Bond says
Flax eggs would work!