Servings: 12–15 meatballs
Prep Time: 15 mins
Cook Time: 25 mins
🧾 Ingredients:
- 1 can (15 oz / ~425g) chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tbsp nutritional yeast (optional, for umami flavor)
- 2 tbsp soy sauce or tamari
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1–2 tbsp olive oil (or any oil), for pan-frying or baking
🍳 Instructions:
- Preheat the oven to 375°F (190°C) if baking.
- In a food processor, pulse oats a few times to make a coarse flour.
- Add chickpeas, onion, garlic, breadcrumbs, nutritional yeast, soy sauce, tomato paste, and spices. Pulse until well combined but still a bit chunky. Don’t overprocess—you want some texture.
- Taste and adjust seasoning.
- Form into balls (about 1.5 inches in diameter) using your hands or a scoop.
- Cooking options:
- Bake: Place on a lined baking sheet. Brush with oil and bake for 25 minutes, flipping halfway through.
- Pan-fry: Heat 1–2 tbsp oil in a skillet over medium heat. Fry the balls for 8–10 minutes, turning to brown all sides.
- Serve warm with pasta and marinara sauce, over rice, or in a sandwich or wrap.
💡 Tips:
- Add chopped spinach, parsley, or grated carrots for extra nutrition.
- For a nutty flavor, add 1–2 tbsp of tahini or ground flaxseed.
- Want them firmer? Chill the mix for 30 mins before forming balls.
