Quick and easy Chickpea Meatballs ready in under 25 minutes! They make the perfect addition to meals or can be enjoyed on their own hot or cold. Meal prep and freezer-friendly!
![chickpea meatballs on a tray](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-5.jpg)
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Let's take a minute to talk about these perfect little Chickpea Meatballs...
We are loving them! Golden on the outside, tender and moist on the inside, packed with flavor, and ready from start to finish in about 25 minutes!
I've made them SO many times in the last few weeks. Ways we've enjoyed them include:
- With marinara sauce and spaghetti.
- Piled on creamy orzo risotto.
- Dunked in green sauce.
- With mashed potatoes, veggies and simple vegan gravy.
- Tucked into fluffy pita breads or flatbreads.
- In bowl meals. We love them with rice or any other grain, some salad or veggies and a nice sauce (my healthy sweet & sour sauce or garlic pineapple sauce are good choices).
- On salads ( I love them with my lemon orzo salad!).
- In lunch boxes.
- And popped into my mouth for snacks straight from the fridge way too often...
They really are a make-it-anytime-for-any-purpose kind of situation!
Ingredients
Here is what you need at a glance:
![chickpeas, onion, garlic, panko, ketchup, paprika, Italian seasoning, nutritional yeast, salt, pepper, olive oil.](https://avirtualvegan.com/wp-content/uploads/2024/05/chickpea-meatballs-4.jpg)
And a few ingredient notes
- Chickpeas - I used canned chickpeas but you can use home-cooked if you prefer.
- Panko - I've got a job lot from Costco so it's naturally what I used, but homemade breadcrumbs (as long as they are nice and dry) will work just as well. Use gluten-free panko if necessary.
- Nutritional yeast - For deep umami flavor. Vegan parmesan makes a very delicious substitute.
- Fresh onion & garlic - Don't be tempted to swap them out for powder. The onion and garlic provide much needed moisture and bind too.
- Ketchup - This binds and adds loads of flavor. Use your favorite variety of ketchup, and for the nay sayers who always show up whenever I use ketchup in a recipe, just use a natural/healthy variety. There are lots ;O)
Love spicy? Substitute 1 to 2 tablespoons of the ketchup for sriracha. 🌶️ - Paprika and Italian seasoning - My flavorings of choice but you can really get creative here. Use any herbs and spices that you enjoy.
- Olive oil - I like to use some olive oil on my hands when rolling them (it makes it easier and they look smoother and neater) and some more for cooking. Make them oil-free if you prefer though.
Let's Make Chickpea Meatballs!
Can't wait to make these gorgeous little chickpea balls? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version). It's so easy!
1 - Blend everything up in a food processor.
![blended chickpea mixture in a food processor](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-2.jpg)
2 - Roll into balls.
![uncooked chickpea meatballs on a plate](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-3.jpg)
3 - Fry, bake, or air fry. My preference is to fry. I think they turn out slightly moister, and they look better. When baked or air fried the outsides get a little dry and slightly cracked. They still taste great though!
![chickpea meatballs in a pan](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-2-2.jpg)
IMPORTANT TIP - It's really important not to overcook these chickpea meatballs. No-one wants dry chickpea balls! They need just need 8 to 10 minutes in a skillet or 20 minutes in the oven. That way they'll be perfectly moist and tender and will still be that way when reheated.
![the inside of a chickpea meatball](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-8.jpg)
Recipe
![chickpea meatballs on a baking tray](https://avirtualvegan.com/wp-content/uploads/2024/05/Chickpea-Meatballs-A-Virtual-Vegan-6-150x150.jpg)
Chickpea Meatballs
Author:WATCH HOW TO MAKE IT
Ingredients
- 1¾ cups (246 grams) canned chickpeas ,(equivalent to 1 x 15oz can, 1 x 398ml Canadian can, or a 400g can in UK)
- ½ medium (70 grams) onion
- 2 to 3 cloves garlic , (3 = very garlicky)
- 4 tablespoons ketchup
- 2 tablespoons nutritional yeast , or grated vegan parmesan
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 packed cup (70 grams) Panko bread crumbs , use gluten-free panko if necessary
- 2 tablespoons olive oil , for rolling and cooking
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Drain the chickpeas and add them and everything else except the oil to a food processor. Process until smooth.
- Remove the blade, rub some olive oil on your hands then scoop out about 1½ tablespoons of mixture per ball (I use a medium cookie scoop) and roll into balls. The olive oil on your hands stops the mixture sticking to your fingers and makes the balls look smoother and neater. If you're oil-free use slightly damp hands. Place them on a plate or baking tray as you go.
To fry
- Heat a large nonstick skillet over medium heat with a tablespoon of oil in it. Add the chickpea balls and cook for 8 to 10 minutes, moving them around frequently until golden on all sides.
To oven bake
- Place on a lined baking tray and bake at 350°F (175°C) for 20 minutes, turning them halfway through the cooking time.
To air fry
- Place the chickpea balls in your air fryer. Air fry at 350°F (175°C) for 10 to 14 minutes or until golden. The cook time will vary depending on your brand of air fryer so keep a close eye on them.
NOTES
If adding to a sauce, oven bake or fry them first then add to the sauce a couple of minutes before serving to preserve their texture. Leftovers (uncooked or cooked) keep well in a sealed container in the fridge for up to 5 days or can be frozen for up to 3 months. Defrost overnight then cook/reheat. Reheat previously cooked chickpea balls in a skillet on medium-low until heated through, the oven at 350 °F for 12 to 15 mins, or an air fryer at 325°F for 8 mins.
Jo says
Fantastic recipe - they were a hit with my kids!