Go Back

Vegetarian Meatballs

Baked vegetarian meatballs made with chickpeas, feta, panko, and herbs. Ready in about 35 minutes for 4 servings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/2 cup panko breadcrumbs
  • 1/2 cup crumbled feta about 2 oz (60 g)
  • 1 large egg beaten
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for brushing
For Serving
  • 1 cup marinara sauce optional

Equipment

  • Food Processor
  • Mixing bowl
  • Parchment-lined sheet pan

Method
 

  1. Add the drained chickpeas, garlic, and parsley to a food processor. Pulse until coarsely crumbled, with some texture left.
    Chickpeas, garlic, and parsley pulsed in a food processor
  2. Transfer to a mixing bowl. Stir in the feta, panko, egg, Italian seasoning, salt, and pepper until the mixture holds together when pressed.
    Chickpea mixture combined with feta, panko, and egg in a mixing bowl
  3. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment. Roll the mixture into about 16 balls, about 1 1/2 inches each.
    Rolling chickpea mixture into round meatballs on a parchment-lined sheet
  4. Brush the meatballs with olive oil and bake 18 to 23 minutes, turning once halfway, until golden brown.
    Baked chickpea meatballs turning golden brown on a sheet pan

Notes

If the mixture feels too soft to shape, chill it for 15 minutes. Chickpeas vary in moisture, so add panko one tablespoon at a time.
Storage: Refrigerate cooled meatballs in an airtight container for up to 3 days. For longer storage, freeze for up to 1 month and thaw in the fridge before reheating.