Vegan Chickpea & Basil Meatballs Recipe
These Vegan Meatballs offer a nutritious and delicious plant-based alternative to traditional meatballs. Made primarily with chickpeas, chia seeds, and oats, they are packed with fiber and protein, flavored with aromatic basil, fennel, and a kick of red pepper flakes. Baked to a golden crisp, these meatballs make a perfect accompaniment to pasta or your favorite sauce, providing a wholesome and hearty vegan meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
Scale
Meatball Mixture
- 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 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 and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray to prevent sticking.
- Process Chickpeas: Drain the canned chickpeas, reserving the liquid for later use. Place the chickpeas in a food processor and pulse until they are broken down but not completely smooth.
- Prepare Chia Egg: In a medium bowl, combine chia seeds with 6 tablespoons of water. Stir well and let sit for about 5 minutes until the mixture gels and thickens, acting as an egg substitute to bind the meatballs.
- Combine Ingredients: 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 well combined and holds together. If it’s too dry, 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 equal-sized meatballs and place them evenly spaced on the prepared baking sheet.
- Bake to Perfection: Bake the meatballs in the preheated oven for 10 minutes. Carefully flip each meatball and continue baking for an additional 8 to 10 minutes, or until they are golden brown and crisp on the outside.
- Serve: Remove the meatballs from the oven and serve hot with your favorite pasta and sauce for a hearty and satisfying vegan meal.
Notes
- Reserving the chickpea liquid (aquafaba) helps adjust the moisture level to bind the mixture properly.
- If you do not have rolled oats, quick oats can be used as a substitute but might affect texture slightly.
- The chia egg acts as a vegan binder replacing traditional eggs; let it gel fully for best results.
- Adjust seasoning according to your taste preferences, adding more herbs or spices if desired.
- These meatballs can be frozen after baking. Cool completely, freeze on a tray, then transfer to a bag for up to 3 months.
Keywords: Vegan meatballs, plant-based meatballs, chickpea meatballs, vegan pasta side, meatless meatballs, healthy vegan dinner
