Ingredients
Scale
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup rolled oats
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp Italian seasoning
- 1/2 cup breadcrumbs
- 1/4 cup vegetable broth
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté diced onion and minced garlic in olive oil over medium heat until soft, about 5 minutes.
- In a large bowl, mash chickpeas and combine with oats, parsley, sautéed onion and garlic, Italian seasoning, breadcrumbs, vegetable broth, lemon juice, salt, and pepper. Mix well.
- Shape the mixture into balls (about 1 inch in diameter) and place on the prepared baking sheet.
- Bake for 25-30 minutes until golden brown outside yet chewy inside.
- Serve warm with pasta or as appetizers.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Add spices like smoked paprika or nutritional yeast for extra flavor.
- Allow meatballs to rest before baking to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 3 meatballs (105g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg