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My review
Chickpea Vegetarian Meatballs
12
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 331Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
11/28/2018
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
10/8/2019
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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11/28/2018
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...
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...
7/26/2018
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.
4/7/2019
Being new to vegetarianism this recipe is the best meatball one I've found! Super simple, easy to make, and tastes delicious with spaghetti.
1/20/2019
I added some basil and oregano to my mixture and it was great! Will make it again and again.
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 ...