Are you craving a delicious, protein-packed meal that's both vegan and gluten-free? Look no further! These incredible chickpea meatballs are about to revolutionize your plant-based cooking game. Packed with flavor, incredibly easy to make, and guaranteed to satisfy even the most discerning palate, these meatballs will have everyone asking for your secret recipe. Whether you're a committed vegan, gluten-sensitive, or just looking to try something new, these meatballs are your ticket to a mouthwatering meal that proves healthy eating can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves garlic
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel to remove excess moisture.
- In a food processor, combine the chickpeas, minced garlic, chopped parsley, gluten-free breadcrumbs, Italian seasoning, salt, and pepper. Pulse the mixture until it becomes a cohesive, slightly chunky texture that holds together well.
- Transfer the mixture to a mixing bowl and use your hands to further combine and compact the ingredients. If the mixture seems too dry, add a tablespoon of water or olive oil to help bind it.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Using your hands, shape the chickpea mixture into uniform meatballs, approximately 1-
- 5 inches in diameter. Place each meatball on the prepared baking sheet, ensuring they are not touching each other.
- Lightly brush or spray the meatballs with olive oil to help them brown and crisp up during baking.
- Bake in the preheated oven for 20-25 minutes, turning the meatballs halfway through cooking to ensure even browning on all sides.
- Remove from the oven when the meatballs are golden brown and have a firm exterior. Let them cool for 5 minutes before serving.
- Serve with your favorite marinara sauce, over gluten-free pasta, or as a protein-packed appetizer.
Tips
- Moisture is Key: Make sure to thoroughly drain and pat dry your chickpeas to prevent soggy meatballs. The dryer the chickpeas, the better they'll hold together.
- Texture Matters: Don't over-process the mixture. You want a slightly chunky texture that helps the meatballs maintain their shape and provides a nice bite.
- Binding Tricks: If the mixture seems too dry, add a tablespoon of water, olive oil, or even a flax egg to help bind the ingredients.
- Even Sizing: Use a small ice cream scoop or measure each meatball to ensure uniform cooking and consistent size.
- Crispy Exterior Hack: Lightly brushing with olive oil before baking helps achieve a golden, crispy outside while keeping the inside moist.
- Storage Tip: These meatballs freeze beautifully! Store in an airtight container for up to 3 months and reheat in the oven for best results.
- Serving Suggestions: Try serving with zucchini noodles, over cauliflower rice, or as a protein-packed appetizer with a dipping sauce for extra versatility.
Nutrition Facts
Calories: 87kcal
Carbohydrates: g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
