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My review
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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Ingredients
50 m servings 331 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
- 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.
- Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
- 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.
Footnotes
- 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. Full nutrition
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Reviews
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Newest
6/8/2016
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...
5/23/2018
I used italian flavored breadcrumbs and subbed 1/2 of the amount called for with grated parmesan cheese. Delish!
2/18/2018
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...
1/4/2018
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 ...