Vegan Chickpea and Basil Meatballs Recipe
Introduction
These vegan meatballs are a flavorful and satisfying plant-based alternative to traditional meatballs. Made with chickpeas, chia seeds, and aromatic spices, they offer a perfect texture and great taste that pairs wonderfully 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
- Freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 425°F. Line a medium baking sheet with aluminum foil and grease it lightly with cooking spray.
- Step 2: Drain the chickpeas, reserving the liquid, then transfer the chickpeas to a food processor. Pulse until the chickpeas are broken down but not completely pureed.
- Step 3: In a medium bowl, combine the chia seeds and water. Stir and let sit for 5 minutes until the mixture gels and thickens to create 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 the mixture is combined. If it feels too dry, add the reserved chickpea liquid one tablespoon at a time until you reach the desired consistency. Season with kosher salt and freshly ground black pepper to taste.
- Step 5: Form the mixture into 16 meatballs and arrange them on the prepared baking sheet. Bake for 10 minutes, then carefully flip each meatball and bake for an additional 8 to 10 minutes, or until golden and crisp on the outside. Serve warm with your favorite pasta and sauce.
Tips & Variations
- For a nuttier flavor, lightly toast the rolled oats before adding them to the mixture.
- Add a tablespoon of nutritional yeast for a cheesy, savory note.
- Swap basil for fresh parsley or oregano to vary the herb flavor.
- If you don’t have a food processor, mash the chickpeas well by hand and mix thoroughly with the other ingredients.
Storage
Store leftover vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for about 10 minutes or 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 use flax seeds instead of chia seeds?
Yes, you can replace chia seeds with an equal amount of ground flax seeds mixed with water to create a similar gel-like binder for the meatballs.
What can I serve with these vegan meatballs?
They pair well with any pasta and tomato-based sauce, but you can also enjoy them with rice, in a sub sandwich, or alongside roasted vegetables for a complete meal.
PrintVegan Chickpea and Basil Meatballs Recipe
These Vegan Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made from chickpeas, chia seeds, oats, and flavorful herbs and spices, they are baked until golden and crisp, making them perfect for pairing with your favorite pasta and sauce. This recipe is gluten-free, hearty, and packed with fiber and protein.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Vegan Meatballs
- Cooking spray, for pan
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and grease it lightly with cooking spray to prevent sticking.
- Prepare Chickpeas: Drain the canned chickpeas, reserving the liquid for later use. Transfer the chickpeas to a food processor and pulse until they are broken down but not completely pureed, providing a textured base for the meatballs.
- Make Chia Egg: In a medium bowl, combine the chia seeds with 6 tablespoons of water. Stir well and let this mixture sit for about 5 minutes until it gels and thickens, acting as a vegan binder.
- Combine Ingredients: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes into the food processor with the chickpeas. Pulse and blend until all ingredients are well combined. If the mixture feels too dry, gradually add the reserved chickpea liquid one tablespoon at a time until you achieve the desired consistency. Season with kosher salt and freshly ground black pepper to taste.
- Form Meatballs: Using your hands, form the mixture into 16 evenly sized meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 10 minutes. Then flip each meatball carefully and bake for an additional 8 to 10 minutes, or until they are golden brown and crispy on the outside.
- Serve: Serve these vegan meatballs warm with your favorite pasta and sauce for a comforting and nutritious meal.
Notes
- To make this recipe gluten-free, ensure rolled oats are certified gluten-free.
- Leftover meatballs can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Feel free to customize the seasoning by adding herbs such as oregano or thyme for a different flavor profile.
- If you want a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the mixture.
- These meatballs can also be pan-fried if you prefer a crispier exterior, but baking keeps them lighter and less oily.
Keywords: vegan meatballs, chickpea meatballs, plant-based meatballs, gluten-free vegan recipe, baked vegan meatballs
