Vegan Chickpea and Basil Meatballs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
