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Chickpea Garlic “Meat”balls

Another vegetarian meatball option that uses chickpeas and garlic as the base and is also baked in a tomato sauce.

Tasty Team
87% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

  • water, or cooking oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 15.5 oz chickpeas (440 g), 1 can, rinsed and drained
  • ½ cup whole wheat breadcrumbs (60 g)
  • 2 teaspoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes, optional
  • 1 egg

Nutrition Info

  • Calories 325
  • Fat 5g
  • Carbs 54g
  • Fiber 10g
  • Sugar 10g
  • Protein 15g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally.
  3. Add the garlic and stir until fragrant. Transfer to a blender or food processor.
  4. To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms.
  5. Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet.
  6. Bake for 20 minutes, or until golden, flipping halfway.
  7. Enjoy!
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