Vegan Mediterranean Chickpea ‘Meatballs’
Vegan Mediterranean Chickpea ‘Meatballs’- all you need is 10 ingredients to make these simple plant-based ‘meatballs’! Packed full of protein and fiber, they are super filling and flavorful too!
Boy oh boy, do I have some balls for y’all today! I know how much you all love my Vegan Zucchini Meatballs so I thought I’d make a summery Mediterranean-inspired version.
The recipe starts with a similar base of rolled oats and chickpeas which get processed with fresh lemon, baby spinach, oregano, cumin, and sundried tomatoes (or olives if you’re not a sundried tomato fan). Served with a simple vegan tzatziki, all of the flavors come together for one serious party in your mouth.
The best part is how quick and easy these vegan ‘meatballs’ are to prepare. A food processor practically does all of the work for you. You just blend everything up then combine it in a bowl with the seasonings, stir together and shape into bite size balls.
From there all you have to do is bake them in the oven while you prepare the tzatziki. I like to serve them on a bed of fresh romaine with tomatoes for a light and filling meal that’s perfect for summer. But you could also serve them with zucchini noodles or pita bread if you want to put a different spin on it.
These are also great to prep ahead if you want to knock them out on a Sunday and have them ready for the week. You can either cook them ahead of time and store in a sealed container or prep and store them uncooked then bake when you’re ready to eat. Either way, they will taste delicious. Enjoy!
Vegan Mediterranean Chickpea 'Meatballs'
Yield: 16 balls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1/2 cup rolled oats
- 3 garlic cloves, roughly chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups packed spinach
- 1/4 cup sundried tomatoes (or pitted green olives)
- juice of 1 lemon
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & pepper
- chopped romaine, vegan tzatziki, pita, and/or tomatoes for serving
In a food processor, add the oats and garlic and blend for 10 seconds, or until finely chopped. Next add the chickpeas then continue to blend for another 15 seconds. The mixture should hold together when pressed between your fingers. If it doesn’t try pulsing it a few more times. In a large bowl, add the chickpea mixture and set aside.
To the food processor, add the spinach and sundried tomatoes (or olives). Blend until finely chopped. If any large pieces of sundried tomato are left, take them out and chop them by hand. Transfer the mixture to the bowl with the chickpeas, along with the lemon juice, cumin, oregano, salt & pepper. Stir until evenly combined.
Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicone mat. Using a scooper (or your hands), scoop out about 1 heaping tablespoon of the mixture at a time. Use your hands to roll into individual balls, placing them a few inches apart. You should have about 16 by the time you’re done. Bake them in oven for 20 to 25 minutes, or until light brown on the edges.
Meanwhile, prepare the tzatziki or any other ingredients desired for serving. Once balls are done cooking, serve warm on a bed of romaine with tzatziki and enjoy!
Adapted from my Vegan Zucchini ‘Meatballs’
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!