Vegan 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
Scale
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
