Fall in love with Vegan Chickpea Meatballs! A delightful mix of farro, chickpeas, flaxseed, and oats, spiced to perfection and adaptable to any taste preference.
Alright, so about the elephant in the room: Vegan Meatballs. Yeah. Of course, one could say that these shouldn’t be called “meat” balls when they are, in fact, meatless. However, considering the utility of said balls, they function as a substitute for meatballs in recipes that call for meatballs.
If you search for meatless meatball recipes, you will find recipes for farro balls or farro meatballs, flaxseed meatballs, and chickpea meatballs.
So, I have worked some magic to make these the best meatless meatballs made from all of those: farro, flaxseed, chickpeas, as well as oats, and plenty of seasoning. The one ingredient that you might not be familiar with is the flax meal.
You may have seen recipes (vegan recipes, in particular) that call for a “flax egg.” A flax egg is just 1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water. It’s sometimes used as an egg replacement in baking, but baking with those kinds of substitutes requires knowledge of chemistry, and I’m just not there yet.
These vegan meatballs are made with sriracha, ginger, and hot sesame oil to give them a nice zing – I made them to use in Vegan Meatball Bahn Mi, so I wanted the flavor profile to fit with these Vietnamese sandwiches.
Table of Contents
Reasons to Love These Vegan Meatballs
- Vegan Chickpea Meatballs are loaded with plant-based protein from chickpeas and farro, making them a nutritious and satisfying option.
- These meatballs combine rich spices and herbs, delivering a burst of savory goodness in every bite.
- This Vegan Chickpea Meatballs recipe is simple to follow and uses pantry staples, making it perfect for quick weeknight meals or meal prep.
Recipe Ingredients
- Ginger Root: Fresh and zesty, ginger root contributes a warm, slightly spicy note to the meatballs.
- Hot Chile Sesame Oil: This oil adds a robust, spicy flavor with a hint of nuttiness.
- Sriracha: Tangy and spicy, sriracha infuses the Vegan Chickpea Meatballs with a vibrant heat and a touch of sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Incorporate chopped fresh parsley, cilantro, or basil for a burst of fresh flavor. You can also experiment with spices like cumin, smoked paprika, or turmeric to add depth and complexity. For a classic touch, add an Italian seasoning blend.
- Swap out the Sriracha, Ginger and Sesame Oil: for garlic and onion powder or Italian seasoning; these versions are delicious simmered in tomato sauce or any Italian pasta sauce.
How to Make Vegan Chickpea Meatballs
Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with foil and set it aside.
Step #2: Combine the flax seed meal with 3 tablespoons of water; stir and set aside to rest for 5 minutes.
Step #3: Place the chickpeas, farro, oats, garlic, ginger, salt, sesame oil, and sriracha in the bowl of a large food processor or blender. Pour in the rested flax mixture (“flax egg”) and pulse until the ingredients are just combined. You may need to pause to scrape down the bowl periodically.
Step #4: Roll the mixture into one-tablespoon balls (about 14 to 16 total). Bake on the foil-lined sheet for 20 to 25 minutes, until firm and lightly crisped.
Expert Tips
- Chill the Mixture: Put the mixture in the refrigerator for 15-20 minutes before shaping it into balls. This cooling step helps the mixture firm up, ensuring the meatballs stay intact during baking.
- Test One Meatball First: Before baking the entire batch, cook one meatball to test the seasoning and texture. This allows you to make any necessary adjustments to the mixture before committing to the whole batch.
Frequently Asked Questions
Yes, you can use a blender. Just pulse the ingredients in short bursts and scrape down the sides frequently.
These meatballs are deliciously served on their own or smothered in marinara sauce and served with spaghetti or your favorite pasta.
Yes, you can pan-fry the Vegan Chickpea Meatballs. Heat a frying pan over medium heat, and cook the meatballs for about 4-5 minutes on each side.
Storage Info
To store Vegan Chickpea Meatballs, place them in an airtight container and refrigerate for up to 5 days. For longer storage, arrange them on a baking sheet in the freezer before transferring them to a container, allowing them to stay fresh for up to 3 months.
To reheat, warm the meatballs in a 350°F (175°C) oven for 10-15 minutes or microwave on medium heat for 1-2 minutes.
More Meatballs Recipes that You’ll Love
Vegan Chickpea Meatballs Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon flax seed meal - ground flax seeds
- 14 ounce can chickpeas - drained and rinsed
- 1 1/2 cups cooked farro
- 1/4 cup old fashioned oats
- 2 cloves garlic - pressed
- 1 tsp finely grated ginger root
- 1/2 teaspoon salt
- 1 tablespoon hot chile sesame oil
- 1 tbsp sriracha
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with foil and set it aside.
- Combine the flax seed meal with 3 tablespoons of water; stir and set aside to rest for 5 minutes.
- Place the chickpeas, farro, oats, garlic, ginger, salt, sesame oil, and sriracha in the bowl of a large food processor or blender. Pour in the rested flax mixture ("flax egg") and pulse until the ingredients are just combined. You may need to pause to scrape down the bowl periodically.
- Roll the mixture into one-tablespoon balls (about 14 to 16 total). Bake on the foil-lined sheet for 20 to 25 minutes, until firm and lightly crisped.
NOTES
Nutrition
Great plant-based option, even the non-vegans enjoyed it!!!
Interesting recipe and although this may be a good recipe (don’t know, haven’t tried it) It should not be classified, imo, under middle eastern or Turkish recipes or as a meatball. There is nothing Middle Eastern or Turkish about this. Sriracha, ginger-root and sesame oil are Asian ingredients.
Perhaps rename name them Vietnamese spice balls instead. or squish them down and call them patties.
Wow, I have no idea how those got categorized as Turkish! Must have been a rogue click of the mouse. Thanks for letting me know!
I LOVE veggie burgers and meatballs and can’t wait to try your recipe, it sounds delicious and so hearty! I’m sure they would also taste great in tomato sauce over spaghetti! (Will have to make some and test them on Boyfriend 😉
I love to experiment with different vegetarian dishes. I’ve even made a few vegetarian meatballs, too. This recipe is very interesting. I like all the flavors you have going. This one is a winner. I can’t wait for your follow up recipe, so I have a new recipe to use these in.