Vegan Chickpea and Basil Meatballs Recipe

Introduction

These vegan meatballs offer a delicious plant-based twist on a classic favorite. Made with chickpeas and chia seeds, they come together easily and bake up golden and crisp, 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. Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray.
2. Step 2: Drain the chickpeas, reserving the liquid. Transfer the chickpeas to a food processor and pulse until broken down but not completely smooth.
3. Step 3: In a medium bowl, combine the chia seeds and water. Stir well and let sit for 5 minutes until the mixture thickens and gels.
4. Step 4: Add the chia mixture, rolled oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes to the food processor with chickpeas. Blend until combined. If the mixture feels too dry, add reserved chickpea liquid one tablespoon at a time until you reach the right consistency. Season with salt and freshly ground black pepper to taste.
5. Step 5: Shape the mixture into 16 even meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then carefully flip each meatball and bake for an additional 8 to 10 minutes until golden and crisp on the outside.
6. Step 6: Serve warm with your favorite pasta and sauce.

Tips & Variations

• For extra flavor, add a tablespoon of nutritional yeast or a splash of soy sauce to the mixture before baking.
• If you prefer a spicier kick, increase the red pepper flakes or add a pinch of smoked paprika.
• Gluten-free oats can be used to make this recipe suitable for gluten-sensitive diets.
• These meatballs can also be pan-fried in a little oil for a crispier exterior if you prefer.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for about 10 minutes or until heated through. You can also freeze the meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flax seeds instead of chia seeds?

Yes, ground flax seeds can be used as a substitute. Mix 2 1/2 tablespoons of ground flax seeds with 6 tablespoons of water and let it gel just like chia seeds.

How do I prevent the meatballs from falling apart?

Make sure the chia egg is fully gelled before mixing and add reserved chickpea liquid gradually to achieve a sticky but firm mixture. Avoid over-processing chickpeas to maintain texture which helps the meatballs hold together better.

Vegan Chickpea and Basil Meatballs Recipe

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★★★★★

4.7 from 713 reviews

These vegan meatballs offer a delicious plant-based alternative to traditional meatballs, made from chickpeas, chia seeds, oats, and flavorful herbs and spices. Perfectly crispy on the outside and tender inside, they are baked to golden perfection and pair wonderfully with your favorite pasta and sauce.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 16 meatballs 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

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Meatballs

• 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, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat and prepare pan: 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 canned chickpeas, reserving the liquid (aquafaba). Transfer the chickpeas to 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 chia seeds with water and stir well. Let the mixture sit for 5 minutes until it gels into a thick, egg-like consistency, which will act as a binder.
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 all ingredients are well combined and the mixture holds together. If it’s too dry, add the reserved chickpea liquid one tablespoon at a time until the desired consistency is achieved. Season with kosher salt and freshly ground black pepper to taste.
5. Shape meatballs and bake: Form the mixture into 16 equal-sized meatballs and arrange them evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes, then carefully flip each meatball and continue baking for an additional 8 to 10 minutes until they develop a golden, crispy exterior.
6. Serve: Remove from oven and serve the vegan meatballs hot with your favorite pasta and sauce for a satisfying meal.

Notes

• If the mixture is too wet, add more oats a tablespoon at a time to help bind.
• The reserved chickpea liquid can be used sparingly to adjust moisture but adds flavor too.
• For extra flavor, try adding fresh parsley or nutritional yeast to the mixture.
• These meatballs can be frozen before baking for meal prep; thaw and bake as directed.
• Adjust red pepper flakes to control the level of heat.

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