clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Veggie Chickpea “Meatballs”

  • Author: Shannon Leparski
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 14 1x
  • Category: Main
  • Method: Oven
  • Cuisine: Vegan


Veggie Chickpea “Meatballs”. Vegan, Gluten Free option. Simple, packed full of flavor and healthy veggies and so comforting!


  • 1 tablespoon coconut oil, for sautéing
  • 1/3 white onion, chopped small
  • 2 cloves garlic, minced
  • 1/2 cup sunflower seeds
  • 1/2 cup breadcrumbs (sub for gluten free breadcrumbs or gluten free oats)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon sea salt and black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 medium carrots, quartered
  • 1 small zucchini, quartered
  • 1 cup kale (or spinach)
  • 1/2 cup fresh basil (or 2 teaspoons dried)
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 1 tablespoon fresh lemon juice


  1. Heat coconut oil on medium-heat in a pan on the stove, until hot. Add in onion and sauté until translucent, about 4-5 minutes, then stir in garlic, cook for 1-2 minutes and turn off heat.
  2. preheat oven to 375 degrees F. Grease a baking sheet with coconut oil (or use parchment paper).
  3. In food processor, combine sunflower seeds, breadcrumbs, nutritional yeast, Italian seasoning, sea salt, pepper and cayenne. Blend until mixture becomes a fine consistency and transfer to a large bowl.
  4. Next, in food processor, combine carrots, zucchini, kale and fresh basil. Blend/pulse until chopped up small, but not watery. You may have to scrape down the sides from time to time. Transfer into the same large bowl.
  5. Now blend up the chickpeas until sticky when pressed together between two fingers. This will hold the meatballs together. Then transfer into the same bowl and start mixing the ingredients together by hand. Then start squeezing the mixture until it begins to stick together like cookie dough.
  6. Roll into golf-ball sized meatballs (about 12-14) and place on baking sheet.
  7. Bake for 10 minutes then turn them over and bake for 8-10 more minutes.
  8. Serve over lentil pasta with your favorite sauce.
  9. Enjoy!


  • You can also fry them in a pan until golden brown on all sides.
  • I have no tried freezing them, but if you do, please leave us a comment below!

Keywords: vegan meatballs, veggie meatballs, meatless meatballs, Veggie, Chickpea, Meatballs, Vegan, Gluten Free, Pasta

Recipe Card powered byTasty Recipes