🧆 Crispy Vegan Chickpea Meatballs 🌿

Wholesome. Protein-Packed. Crowd-Pleasing.

These vegan chickpea meatballs are the real deal. Crispy on the outside, tender on the inside, and loaded with savory, herby flavor. Perfect for meal prep, parties, or stuffing into a pita for a next-level lunch wrap! 🙌

🥣 Ingredients:

  • 1 (15 oz) can chickpeas, rinsed & drained
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp nutritional yeast (optional, but adds cheesy flavor)
  • ¼ cup rolled oats (or almond flour for low-carb)
  • 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt & black pepper to taste
  • 1 tbsp olive oil (plus more for pan-frying or air-frying)

👩‍🍳 Instructions:

  1. Make the flax egg: Combine ground flax and water in a small bowl. Let sit 5–10 minutes to thicken.
  2. Mash the chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
  3. Mix it all together: Add all remaining ingredients, including the flax egg. Mix well until a dough forms.
  4. Shape into small patties or “meatballs.”
  5. Cook:
    • Air Fryer: 375°F for 10–12 mins, flipping halfway.
    • Pan-Fry: Heat a little oil and fry each side until golden brown (about 3–4 mins per side).
    • Oven: 400°F for 20 mins, flipping halfway.

🧄 Dipping Ideas:

  • Vegan garlic aioli
  • Tahini lemon sauce
  • Spicy sriracha mayo 🌶️
  • Hummus or baba ganoush

💡 Tips:

  • Want it gluten-free? Use certified GF oats or almond flour.
  • Add shredded carrot, spinach, or zucchini for bonus veggie power! 🥕🥬
  • Meal prep friendly! Store in the fridge up to 5 days or freeze for 2 months.