Vegan Chickpea & Basil Meatballs Recipe

Introduction

These vegan meatballs are a flavorful and hearty plant-based alternative that everyone will love. Made with chickpeas, chia seeds, and aromatic herbs, they offer a satisfying texture and a delicious burst of flavor, perfect for pairing with your favorite pasta and sauce.

Ingredients

• Cooking spray, for pan
• 2 cups canned chickpeas
• 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
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and grease with cooking spray.
2. Step 2: Drain the chickpeas, reserving the liquid. Transfer chickpeas to a food processor and pulse until broken down but not completely smooth.
3. Step 3: Make the chia egg by combining chia seeds and water in a medium bowl. Stir and let sit for 5 minutes until it gels and becomes thick.
4. Step 4: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor. Blend until evenly combined. If the mixture feels too dry, add reserved chickpea liquid one tablespoon at a time until the desired consistency is reached. Season with kosher salt and freshly ground black pepper to taste.
5. Step 5: Form the mixture into 16 meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then flip the meatballs and bake for another 8 to 10 minutes, until golden and crisp on the outside.
6. Step 6: Serve warm with your favorite pasta and sauce for a comforting meal.

Tips & Variations

• For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Try mixing in chopped mushrooms or grated carrots for added texture and moisture.
• Use gluten-free oats to make this recipe gluten-free.
• If you don’t have a food processor, mash the chickpeas thoroughly and mix all ingredients by hand, though the texture will be less uniform.

Storage

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or bake in the oven at 350°F (175°C) for about 10 minutes until heated through. You can also freeze the cooked meatballs for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without a food processor?

Yes, you can mash the chickpeas with a fork or potato masher and mix the other ingredients by hand. The texture may be less smooth, but they’ll still taste great.

What can I use instead of chia seeds?

You can substitute flaxseeds ground and mixed with water as another vegan egg replacer, using the same ratio of 2 1/2 tablespoons flaxseeds to 6 tablespoons water.

Vegan Chickpea & Basil Meatballs Recipe

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4.9 from 130 reviews

These Vegan Meatballs are a flavorful and healthy plant-based alternative to traditional meatballs. Made with chickpeas, chia seeds, rolled oats, and fresh herbs, they offer a perfect balance of texture and taste. Baked to golden perfection, these meatballs are ideal for serving with pasta and your favorite sauce for a delicious vegan meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Yield: 16 meatballs 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Meatballs

• 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 fresh 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

1. Preheat Oven: 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.
2. Process Chickpeas: Drain the chickpeas, reserving the liquid. Place the chickpeas in a food processor and pulse until they are broken down but not completely smooth, maintaining some texture.
3. Make Chia Egg: In a medium bowl, combine the chia seeds and water. Stir well and let the mixture sit for about 5 minutes until it gels and thickens, forming a chia seed egg substitute.
4. Combine Ingredients: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes into the food processor with the chickpeas. Blend until the mixture is well combined but still has some texture. If the mixture feels too dry, add the reserved chickpea liquid one tablespoon at a time until the desired consistency is reached. Season with salt and freshly ground black pepper to taste.
5. Shape Meatballs: Using your hands, form the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet, spaced slightly apart.
6. Bake Meatballs: Bake in the preheated oven for 10 minutes. Then, carefully flip each meatball and bake for an additional 8 to 10 minutes, or until the meatballs turn golden brown and develop a crisp exterior.
7. Serve: Remove the meatballs from the oven and serve warm with your favorite pasta and sauce for a complete vegan meal.

Notes

• If you prefer a firmer texture, reduce the added chickpea liquid slightly.
• These meatballs freeze well—shape and bake as directed, then cool completely before freezing in an airtight container.
• Feel free to substitute basil with parsley or oregano for different flavor profiles.
• Use gluten-free oats if you need the recipe to be gluten-free.

Keywords: vegan meatballs, plant-based meatballs, chickpea meatballs, vegan dinner, healthy vegan recipe