Get ready for the MOST DELICIOUS and HEALTHIEST vegan chickpea meatballs recipe ever! Follow the guide to have the best.
Most Delicious Baked Vegan Chickpea Meatballs Recipe
We will make meatballs with boiled chickpeas, some couscous, spices, and sauces that go great with them.
Then we will use baking, one of the healthiest cooking techniques, to cook delicious meatballs.
Even though they are one of the best meatball recipes, even as they are, we will not be satisfied with this and we will create a paradise by dressing them.
This wonderful flavor has also very healthy, as well as a low-fat and high-protein cooking method. More than a vegan alternative, making this dish will be a good decision to make everyone in the house happy.
We are very excited to go through the step-by-step recipe. Get some ingredients and come with us to the kitchen…
Tasty vegan chickpea meatballs recipe with plenty of hot sauce, high protein content, and only 3g fat.
Vegan Chickpea Meatballs Recipe
This vegan chickpea meatballs recipe, which will take its place on your dinner table easily and quickly without having to worry about a lot of dishes, will be very useful for you.
It is also ideal for hosting a crowd by multiplying the ingredients equally. You can prepare a green salad on the side or cook some rice.
Preferably, add some peas after cooking the rice, and please do not hesitate to share your ideas with us in the comments after making this glamorous menu.
Ingredients
Meatball Ingredients
- Chickpeas (1.3 cups, cooked)
- Couscous (1.3 cups, cooked) – If you don’t have them, you can choose the same amount of quinoa. But if you have the opportunity to have it, it is better to use couscous
- Onion (0.5) – It is better to use red onions. But yellow onion also works just fine if you don’t have red ones.
- Garlic (3 medium cloves)
- Tamari (1 tbsp) – If you don’t have it, you can use the same amount of soy sauce instead.
- Paprika (1 tsp)
- Dried parsley (2 tsp)
- Salt and pepper to taste
Meatball Sauce Ingredients
- Soy sauce (2 tbsp)
- Brown sugar (2 tsp)
- Hot sauce (4 tbsp) – You can increase or decrease the hotness according to your taste. 4 tbsp of hot sauce will make your meal hot enough.
- Water (2 tbsp)
- Cornstarch (1 tbsp)
Instructions
Step 1.
Let’s start by preparing the couscous.
Put the raw couscous in a deep mixing bowl, and add enough hot water to cover.
Cover the bowl with a cloth and a lid and let it sit until it absorbs the water and swells.
Now put chickpeas, garlic cloves, half an onion, parsley, paprika, tamari, salt, and pepper in a food processor.
Pulse until combined.
Now you will have a mixture that looks just like a dough and can be shaped.
Now preheat the oven.
Temperature: 200°C / 390°F
Break off pieces from them in the meatball size and roll them with your hands.
Grease a tray with very little oil.
Place the meatballs on the baking tray, then let them bake for 30 minutes.
Step 2.
Get a wok pan.
Preheat and pour hot sauce into it.
Add soy sauce, some black pepper, brown sugar, and cornstarch.
Cook for a short time and place the meatballs out of the oven into the sauce.
Mix well and garnish with scallions or chopped fresh parsley.
Here’s all you need to do.
Serve hot and enjoy.
Notes
- If you don’t have time to wait, boil and drain couscous like making pasta.
- If you do not want to use any oil, you can use parchment paper instead of grease the baking tray.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 330Total Fat 3gNet Carbohydrates 49gProtein 17g
Ways to Make Vegan Chickpea Meatballs Recipe Freezer Friendly
One of the best things about this dish is that it is freezer friendly. You can freeze them in 3 separate stages:
- If you wish, put the well-combined mixture in the food processor directly into the freezer. After thawing when you want to consume, continue the rest of the process by following the recipe instructions.
- If you want your work to be easier after you take it out of the freezer, give the combined mixture meatball shapes and then put it in the freezer.
- For even easier, put it in the freezer after baking and leave the dressing as the only job.
Bon Appetit!
See Also:
Damla Sengul, a seasoned Food Editor at Dietsmealplan.com, boasts a 5-year worth of expertise as a digital editor, with a specific focus on authentic recipe content. Her expertise extends to various crucial aspects of the cookery world, including in-depth research on renowned chefs worldwide and innovative recipe development. Additionally, Damla is an enthusiastic baker who dedicates part of her time crafting delightful celebration cakes for her friends.