🧆 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:
- Make the flax egg: Combine ground flax and water in a small bowl. Let sit 5–10 minutes to thicken.
- Mash the chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
- Mix it all together: Add all remaining ingredients, including the flax egg. Mix well until a dough forms.
- Shape into small patties or “meatballs.”
- 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.