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These chickpea meatballs bring all the classic Italian vibes (think savory seasonings, breadcrumbs, eggs) without the meat! They come together in only 30 minutes with just a food processor. Enjoy them in a meatball sub, with spaghetti, or as an easy meal-prepped lunch!
save this recipe!I’ve been on a serious meatball kick lately. Eggplant meatballs? Check. Vegan meatballs with seitan? You bet. But somehow, I’d never tried making a meatball recipe with my all-time favorite ingredient.
Enter chickpea meatballs. This recipe is super simple to make and the perfect addition to a quick, last-minute dinner. The best part is that they are made with all pantry staples, so they are perfect for when you just don’t know what else to make!
You’ll Have a Ball With These
- Meal Prep-Friendly: Make a double batch to store in the fridge or freezer for quick and easy dinners all week.
- Perfect for Entertaining: Serve them as appetizers with a variety of dips, or create a DIY meatball bar at your next party—guests can assemble their own bowls, wraps, or sliders!
- Nutrient-Packed: These chickpea meatballs are loaded with plant-based protein, fiber, and vitamins from chickpeas, fresh herbs, and garlic.
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Here’s What You’ll Need
These chickpea meatballs have all the classic meatball components—just with chickpeas as the base! Check out the recipe card below for the exact measurements. Jump down to the recipe card for exact measurements.
- The “Meat” Of The Meatballs: The base is made from chickpeas, breadcrumbs, and eggs. I prefer canned chickpeas for convenience but feel free to use dried ones you’ve prepared. You can also use any breadcrumbs you like, including store-bought or gluten-free.
- Flavorings: To season the meatballs, we’ve got 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 here!
Types of parsley
Not all parsley is the same! Flat-leaf parsley (Italian parsley) and curly parsley differ quite a bit. Curly parsley is often used as a garnish and tends to taste bitter. Flat-leaf parsley has a fresh, earthy flavor that’s much milder and more versatile—making it the better choice for recipes.
Meatballs In 3 Easy Steps
Seriously, these chickpea meatballs couldn’t be easier to make. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- 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.
Shaping Tip
If you want perfectly round chickpea meatballs, try freezing them first. Place them on a baking sheet and freeze for 15-20 minutes. This helps them hold their shape better during cooking.
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!
- Classic Flavor: With the perfect blend of seasonings, these chickpea meatballs will transport you straight to your favorite Italian trattoria.
- They Look The Part: I mean, if it looks like a duck and quacks like a duck, then it’s probably a duck (or chickpeas).
- Quick And Easy: This recipe comes together in a snap—no need to simmer all day for that amazing taste!
These Pair Well With
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?
- 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.
Easy Chickpea Meatballs (30 Minutes)
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!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Any idea what could be sub’d for the eggs? We don’t do dairy. Thank you!
Flax eggs would work!
I followed instructions exactly when making the mixture. It came out too wet. I ended up having to add 5Tbsp flour to get them to hold. I then put them in fridge overnight. After slowly frying them on a low flame for approx 20-25min they tasted dry. What did I do wrong???
Hi Nat! Be sure to pat the chickpeas dry super well with paper towels before starting. And then use a medium heat to prevent them from overcooking and becoming dry 🙂 Happy cooking!
Sounds delish. I’m wondering, can these be baked in the oven instead of frying? Thanks for the great recipe
That would work! I’d just brush them with oil to help them brown up a bit in the oven 🙂
Super tasty! They go really well with a tomato sauce and spaghetti for a easy weekday meal.
So happy to hear you loved them, Charlotte! Enjoy!
Can I bake these… instead of making them on the stove? if so, at what temp, and for how long?
Yes, you can definitely bake them! I’d go with 400°F (200°C) for about 20–25 minutes, flipping them halfway through so they get golden on all sides. They won’t be quite as crisp as pan-fried, but they’ll still be super tasty!
How ma. Y cups of cooked chickpeas is two cans? I prefer to cook my own.
1 can of chickpeas is about 1.5 cups of cooked chickpeas 🙂
I made these and they are delicious . I only used 1 egg instead of 3. I also baked in the oven and they came out fine . Definitely making again .
Thanks for the kind words Dorinda, happy eating!
I don’t like to fry if I can bake..would these bake ok in convection oven?
Hi Jodi! While I haven’t tested this one in the oven, I do think you could bake them. I would just brush them each with a bit of oil to help get them nice and golden brown and crispy!
Can the meatballs be baked instead?
I actually haven’t tested baking these chickpea meatballs, but I think it would work. I would love to hear how it goes if you try it out!
Thank you for sharing this recipe