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Chickpea Vegetarian Meatballs

Amanda Koss

"These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces."
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50 m servings 331 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
  3. Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
  4. Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
  5. Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 331 calories; 10.6 g fat; 48.7 g carbohydrates; 11.2 g protein; 46 mg cholesterol; 568 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Delicious meat free appetisers. They come together easily and cook exactly as stated. I didn't sauté my onion and garlic first. I just added some soffritto and garlic raw when I was a pureeing t...

After I made these, they were sitting on my stove cooking off and my husband walked over ate half of them... after about four he realized they were meat-free. Needless to say they were a hit, w...

Great idea! Here's how I'd tweak it, however. I'd use fresh bread crumbs for starters, as the "meatballs" are a little dry. I always use dried chickpeas, instead of canned, but I will cook them ...

They came out so good. It was easy to make .