These chickpea meatballs are one of my favorite comfort foods! They're nutrient-dense, savory, hearty and super simple.
They have the perfect texture—crispy on the outside, tender on the inside.
This recipe calls for chickpeas, hemp hearts, nutritional yeast, sun-dried tomatoes and tons of additional flavorful ingredients.
Chickpeas are my favorite because they contains tons of iron and vitamin C; hemp hearts give it a plant-based protein boost, along with omega-3 and omega-6 fatty acids; nutritional yeast for a cheesy flavor; and sun-dried tomatoes for umami goodness.
To make these meatballs completely vegan, use a flax egg as the binder—both are extremely flavorful.
Pair these meatballs with pasta and pesto, marinara sauce, add them to a sandwich or as a salad topping. They're also great on their own as an appetizer.
Give this recipe a try and let me know how you like them in the comments below! :) And if you post to Instagram, tag me #feedyourglow so I can take a peek. Enjoy!
2-3 tablespoons olive oil, divided, plus more for sautéeing
1/2 cup fresh basil, chopped, plus more for serving
1/4 cup dry sun-dried tomatoes, chopped
1/2 teaspoon dried oregano
1/2 teaspoon sea salt and ground black pepper, more to taste
Pinch of red pepper flakes, more to taste
1 15-ounce chickpeas, drained, rinsed and dried (or 1 ½ cups sprouted chickpeas)
1/4 cup vegan parmesan cheese (topping)
Vegan parmesan cheese
1 cup raw sprouted cashews, unsalted
4 tablespoons nutritional yeast
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
Add all ingredients to a food processor and pulse until it becomes a fine meal.
Preheat oven to 375 degrees and prepare flax egg in food processor or blender.
In a medium heated skillet, add 1 tablespoon olive oil and minced garlic. Sauté for 2-4 minutes until soft, add pinch of sea salt and black pepper then remove from heat.
Let cool, then add to food processor or blender with an egg (or flax egg) with fresh basil, dried oregano, GF bread crumbs, sun-dried tomatoes, nutritional yeast, hemp hearts, sea salt, red pepper flakes and 1 tablespoon of olive oil.
Blend or pulse until roughly incorporated.
Add dried chickpeas and blend/pulse until mixture becomes moldable. Avoid over-blending (should not turn into a paste).
Adjust seasonings and taste, as needed, before rolling them into 1 tablespoon balls. Using olive oil or water will prevent them from sticking to your hands.
Roll in additional nutritional yeast and GF bread crumbs.
Using the same skillet used earlier, heat over medium heat and add enough olive oil to cover the bottom of the pan (2-3 tablespoons).
Add meatballs and cook until the outside is golden brown, about 5 minutes total. Gently shake the pan to roll them around to brown all sides.
Transfer meatballs to a baking sheet and bake for 15 additional minutes.
While baking, prep any pasta you want to serve with your meatballs (warm spiralized zucchini noodles, regular pasta) and your favorite pesto or marinara sauce.
Once meatballs are firm and golden brown, remove from oven and cool before serving.
To serve, top spiralized zucchini noodles with sauce, meatballs, vegan parmesan cheese and fresh basil.
Store leftover meatballs in an airtight glass container for up to 3-4 days or freeze for up to a month.