Name: Chickpea Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 796 ml Chickpeas (drained, rinsed, and patted dry); 1 cup Breadcrumbs; 4 Eggs (large ); 3 tbsp Parsley (minced, fresh/frozen); ¼ cup Nutritional Yeast; 2 tsp Thyme; 2 tsp Basil; 2 tsp Black Pepper; 2 tsp Garlic Powder; 1 tsp Paprika, Smoked; 1 tsp Chipotle Powder; ½ tsp Salt, Kosher; 2 tbsp Oil, Extra Virgin Olive (if pan frying)

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Chickpea Meatballs

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings: 8 Servings

Author: Jamie Vespa MS, RD

Equipment

Food processor

Ingredients

796 ml Chickpeas drained, rinsed, and patted dry
1 cup Breadcrumbs
4 Eggs large
3 tbsp Parsley minced, fresh/frozen
¼ cup Nutritional Yeast
2 tsp Thyme
2 tsp Basil
2 tsp Black Pepper
2 tsp Garlic Powder
1 tsp Paprika, Smoked
1 tsp Chipotle Powder
½ tsp Salt, Kosher
2 tbsp Oil, Extra Virgin Olive if pan frying

Instructions

Combine first 10 ingredients (chickpeas through salt) in a food processor. Blend until mixture is cohesive and mostly smooth.
Use a small cookie dough scoop or measuring spoon to gather one heaping Tablespoon amounts and roll into balls. You should have 14 golfball-sized meatballs. (If the mixture feels too wet to form, add 1 to 2 more tablespoon breadcrumbs.)

Skillet

Heat oil in a large skillet over medium. Once hot, add chickpea meatballs and cook 6 to 8 minutes, turning to brown all sides, until golden.

Oven

Bake at 375ºF for 18 to 20 minutes, turning the balls over once at the 10 minute mark.

Air Fryer

Set the air fryer to 375ºF, arrange meatballs in the air fryer tray in a single layer, and lightly spritz with cooking spray. Air fry the meatballs for 11 to 14 minutes, until golden and crisp. (Note: you will need to air-fry in two separate batches.)

Freeze

Transfer cooled meatballs to an airtight freezer bag and press down to release as much air as possible. Next, label and date the bag, and freeze up to 3 months!
Thaw overnight in the refrigerator before following reheating instructions.

Reheat

To Reheat: Rewarm chickpea meatballs in the microwave or toaster oven. I prefer the oven (or toaster oven), which helps retain their crisp exterior. Simply bake at 325°F for about 10 to 15 minutes, or until heated through.