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Chickpea Vegetarian Meatballs

Rated as 4.31 out of 5 Stars
12

"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
Original recipe yields 4 servings

Directions

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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.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 331 calories; 10.6 48.7 11.2 46 568 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These tasted amazing and my non vegetarian husband loved them! Like others I did sub some of the breadcrumbs for parmesan cheese. I also added a little ketchup and worchestire. I recommend bakin...

Most helpful critical review

I found my mixture to be too runny. I had to more than double the amount of bread crumbs I used. The “meatballs” tasted fine but they did not get crispy in the oven. I was not a fan of the textu...

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These tasted amazing and my non vegetarian husband loved them! Like others I did sub some of the breadcrumbs for parmesan cheese. I also added a little ketchup and worchestire. I recommend bakin...

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...

I use a 1/4 cup of parmesan cheese in place of some of the panko, that I used for this recipe. My family loved it and I will make again. Thank you Amanda.

Being new to vegetarianism this recipe is the best meatball one I've found! Super simple, easy to make, and tastes delicious with spaghetti.

I added some basil and oregano to my mixture and it was great! Will make it again and again.

I used italian flavored breadcrumbs and subbed 1/2 of the amount called for with grated parmesan cheese. Delish!

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 .