Vegan Chickpea and Basil Meatballs Recipe
Introduction
These vegan meatballs are a flavorful and satisfying plant-based alternative to traditional meatballs. Made from chickpeas, chia seeds, and herbs, they bake up golden and crisp, perfect for pairing with pasta or your favorite sauce.
Ingredients
- Cooking spray, for pan
- 2 cups canned chickpeas
- 2 1/2 tablespoons chia seeds
- 6 tablespoons water
- 1/2 cup rolled oats
- 1 1/2 tablespoons tomato paste
- 3 tablespoons chopped basil
- 1 clove garlic, minced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray.
- Step 2: Drain the chickpeas, reserving the liquid. Place the chickpeas in a food processor and pulse until they are broken down but not completely smooth.
- Step 3: In a medium bowl, combine the chia seeds and water. Stir well and let the mixture sit for about 5 minutes until it gels and thickens, forming a chia egg.
- Step 4: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor with the chickpeas. Blend until well combined. If the mixture feels too dry, add the reserved chickpea liquid one tablespoon at a time until the right consistency is reached. Season with kosher salt and freshly ground black pepper to taste.
- Step 5: Shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then carefully flip each meatball and bake for an additional 8 to 10 minutes until they are golden and crisp on the outside.
- Step 6: Serve warm alongside your favorite pasta and sauce.
Tips & Variations
- For extra flavor, try adding finely chopped sun-dried tomatoes or sautéed mushrooms to the mixture before baking.
- If you don’t have a food processor, mash the chickpeas well by hand and mix thoroughly with the other ingredients.
- To make these gluten-free, use gluten-free oats instead of regular rolled oats.
- Add a tablespoon of nutritional yeast to the mixture for a cheesy, savory note.
Storage
Store leftover vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in a preheated oven at 350°F (175°C) until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs without a food processor?
Yes, you can mash the chickpeas by hand using a fork or potato masher, then mix with the other ingredients thoroughly. The texture might be a bit chunkier but will still taste great.
What can I serve these vegan meatballs with?
These meatballs pair well with any type of pasta and sauce, such as marinara or a creamy vegan Alfredo. They are also delicious served in a sub sandwich or as an appetizer with dipping sauces.
Print
Vegan Chickpea and Basil Meatballs Recipe
- Total Time: 35 minutes
- Yield: 16 meatballs 1x
- Diet: Vegan
Description
These Vegan Meatballs are a wholesome and flavorful plant-based alternative to traditional meatballs. Made primarily from chickpeas, chia seeds, and oats, they offer a satisfying texture and a perfect balance of herbs and spices. Baked until golden and crisp, they pair excellently with pasta and your favorite sauce for a delicious, healthy meal.
Ingredients
Meatball Mixture
- 2 cups canned chickpeas, drained (reserve liquid)
- 2 1/2 tablespoons chia seeds
- 6 tablespoons water
- 1/2 cup rolled oats
- 1 1/2 tablespoons tomato paste
- 3 tablespoons chopped fresh basil
- 1 clove garlic, minced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preparation
- Cooking spray, for greasing the pan
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray to prevent sticking.
- Process chickpeas: Drain the canned chickpeas, reserving the liquid. Transfer the chickpeas to a food processor and pulse until they are broken down but not completely smooth, leaving some texture.
- Make chia egg: In a medium bowl, combine the chia seeds and water. Stir well and let it sit for 5 minutes until it thickens into a gel-like consistency, which will act as a binder in the meatballs.
- Combine ingredients: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor with the chickpeas. Pulse and blend until all ingredients are combined. If the mixture feels too dry, gradually add the reserved chickpea liquid one tablespoon at a time until you reach a consistency suitable for forming meatballs. Season generously with kosher salt and freshly ground black pepper.
- Shape meatballs and bake: Form the mixture into 16 uniform meatballs and place them evenly spaced on the prepared baking sheet. Bake for 10 minutes. Then flip each meatball carefully and continue baking for an additional 8 to 10 minutes until they turn golden brown and have a crisp exterior.
- Serve: Remove from the oven and serve these vegan meatballs hot with your favorite pasta and sauce, or as a protein-packed addition to any dish.
Notes
- You can substitute rolled oats with gluten-free oats if needed for a gluten-free version.
- Adjust red pepper flakes according to your spice preference.
- Ensure the chickpeas are well-drained to avoid a soggy mixture.
- For extra flavor, consider adding nutritional yeast or smoked paprika to the mixture.
- These meatballs reheat well in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Plant-Based
Keywords: vegan meatballs, chickpea meatballs, plant-based meatballs, baked meatballs, vegan dinner, healthy vegan recipe
