Vegan Chickpea and Basil Meatballs Recipe
Introduction
These vegan meatballs are a delicious, plant-based alternative packed with flavorful herbs and spices. Made from chickpeas and oats, they offer a hearty texture that pairs perfectly 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
- Step 1: Preheat the oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and grease it lightly with cooking spray.
- Step 2: Drain the chickpeas, reserving the liquid. Transfer the chickpeas to a food processor and pulse until broken down but not completely smooth.
- Step 3: To make the chia egg, combine the chia seeds with 6 tablespoons of water in a bowl. Stir and let sit for 5 minutes until the mixture thickens and gels.
- 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 all ingredients are combined. If the mixture feels too dry, add the reserved chickpea liquid, one tablespoon at a time, until the right consistency is reached. Season with kosher salt and freshly ground black pepper to taste.
- Step 5: Form the mixture into 16 evenly sized 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, or until they are golden brown and crisp on the outside.
- Step 6: Serve the vegan meatballs hot with your favorite pasta and sauce for a satisfying meal.
Tips & Variations
- Use gluten-free oats if you want to make the recipe gluten-free.
- Add a splash of soy sauce or tamari for an extra umami boost.
- Fresh herbs like parsley or oregano can be swapped in place of basil for new flavor twists.
- If you don’t have a food processor, mash the chickpeas with a fork and mix ingredients by hand, though the texture will be less uniform.
Storage
Store cooked vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for 10 minutes or until heated through. They can also be frozen 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, you can substitute flax seeds for chia seeds to make the vegan egg. Use the same ratio of 2 1/2 tablespoons flax seeds mixed with 6 tablespoons water and let it gel before adding.
What if I don’t have rolled oats?
If you don’t have rolled oats, quick oats or oat flour can be used, though the texture may vary slightly. Avoid steel-cut oats as they are too coarse and will not bind well.
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Vegan Chickpea and Basil Meatballs Recipe
- Total Time: 33 minutes
- Yield: 16 meatballs 1x
- Diet: Vegan
Description
These Vegan Meatballs are a delicious, plant-based alternative to traditional meatballs, made with chickpeas, chia seeds, oats, and flavorful herbs and spices. Baked to golden perfection, they offer a hearty texture and vibrant taste ideal for pairing with your favorite pasta and sauce.
Ingredients
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 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 Oven and Prepare Baking Sheet: 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 the meatballs from sticking.
- Process Chickpeas: Drain the canned chickpeas, reserving the liquid for later use. Transfer the chickpeas to a food processor and pulse until they are broken down but not completely pureed, retaining some texture.
- 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, mimicking the binding property of an egg.
- 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 everything until well combined. If the mixture feels too dry or crumbly, add the reserved chickpea liquid one tablespoon at a time until the dough reaches a moldable consistency. Season with kosher salt and freshly ground black pepper to taste.
- Form Meatballs: Using your hands, shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet, spaced slightly apart.
- Bake Meatballs: Bake the meatballs in the preheated oven for 10 minutes. After 10 minutes, carefully flip each meatball to ensure even cooking and bake for an additional 8 to 10 minutes, or until the meatballs are golden brown and crisp on the outside.
- Serve: Remove from the oven and serve your vegan meatballs hot with your favorite pasta and sauce for a comforting and nutritious meal.
Notes
- If the mixture is too wet, add a little more rolled oats to help bind it better.
- These vegan meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Feel free to adjust the red pepper flakes for more or less heat depending on your preference.
- Use gluten-free oats if you need this recipe to be gluten-free.
- For extra flavor, you can add finely chopped onions or nutritional yeast to the mixture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan meatballs, plant-based meatballs, chickpea meatballs, healthy vegan recipe, baked vegan meatballs
