Baked Chickpea Meatballs (Vegan)
Packed with flavor and made with simple, healthy ingredients, these meatballs are perfect for anyone looking to try an easy meat free meal! High in plant protein and made with affordable pantry staples.
Servings 4 people
Calories 322kcal
Cost $8
Equipment
- Food processor
Ingredients
- 800 g canned chickpeas
- 1/2 brown onion roughly chopped
- 1/4 cup nutritional yeast
- 3 tbsp soy sauce
- 2 tbsp aquafaba
- 1 tbsp olive oil
- 2 tbsp flour
- 2/3 cup breadcrumbs
Spices and herbs
- 2 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
Instructions
- Preheat oven to 180C/350F.
- Drain chickpeas and reserve some aquafaba (about 1/4 cup). Rinse chickpeas.
- Add chickpeas, onion, nutritional yeast, soy sauce, olive oil and aquafaba to a food processor. Blitz for 1 minute, then add spices and herbs and blitz for a further 30 seconds until combined and mixture is smooth.
- Transfer to a large mixing bowl, mix in flour and breadcrumbs until it forms a dough. You may want to use your hands to get everything well combined. Add a pinch more breadcrumbs or flour if the mixture feels a little too soft.
- Roll into small meatball-sized balls and place onto a lined baking tray. Place in the freezer for 20 minutes to firm up, then bake for 20-25 minutes until golden brown, turning halfway through so they cook evenly.
- Serve meatballs on top of red pasta sauce, spaghetti and paired with a big leafy salad.
Video
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1444mg | Potassium: 470mg | Fiber: 11g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 4mg