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Chickpea Meatballs

These Chickpea Meatballs are flavor-packed and nutritious! Perfect for dinner or as a fun appetizer, they’ll satisfy everyone at your table.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

For the Meatballs:

  • 1 15 oz can chickpeas drained and rinsed
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 1/2 cup feta cheese crumbled
  • 1/4 cup diced red onion
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 3/4 cup panko breadcrumbs
  • Avocado or olive oil spray

For Serving:

  • Cauliflower rice or rice can use quinoa
  • Arugula or mixed greens
  • Tzatziki sauce
  • Pickled red onions
  • Chopped cucumber
  • Chopped tomatoes
  • Tahini dressing
  • Additional feta cheese for serving

Instructions

Instructions:

  • Step 1: Preheat your oven to 400°F (200°C).
  • Step 2: In a large mixing bowl, combine chickpeas, zucchini, carrot, feta, onion, garlic, parsley, lemon zest, salt, pepper, and oregano.
  • Step 3: Mash the chickpeas until mostly smooth, leaving some texture.
  • Step 4: Fold in the panko breadcrumbs until well combined.
  • Step 5: Form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
  • Step 6: Lightly spray the tops of the meatballs with oil.
  • Step 7: Bake for 20-25 minutes until golden brown and firm, turning halfway through.
  • Step 8: Serve over cauliflower rice, topped with greens, tzatziki, pickled onions, cucumber, tomatoes, tahini dressing, and extra feta.

Equipment

  • Mixing Bowl
  • Fork or potato masher
  • Baking Sheet
  • Parchment Paper
  • Cooking spray

Notes

  • For a gluten-free option, use gluten-free breadcrumbs.
  • Vegan cheese can replace feta for a dairy-free version.
  • Make a big batch and freeze for quick meals later!