Ingredients
Method
- In a food processor, pulse together the chickpeas, breadcrumbs, eggs, parsley, nutritional yeast or Parmesan, Italian seasoning, black pepper, garlic powder, smoked paprika, and kosher salt until the mixture comes together and is mostly smooth, scraping down the sides as needed.
- Using a small cookie scoop or a measuring spoon, portion the mixture into heaping tablespoon mounds and roll each into a ball. You should have about 14 golf ball-sized meatballs. If the mixture feels too wet or sticky to shape, stir in 1 to 2 extra tablespoons of breadcrumbs.
- Warm the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chickpea meatballs in a single layer and cook, turning occasionally, until golden brown on all sides, 6 to 8 minutes.
- Serve the meatballs warm over spaghetti with marinara, tucked into a sandwich or pita, on top of a crisp salad, or with your favorite dipping sauce.
Nutrition
Notes
Storage: Let cooled meatballs chill in an airtight container for up to 4 days.
Reheat: Crisp them in a 325°F oven or toaster oven for 10 to 15 minutes, or microwave until hot.
Freeze: Place fully cooled meatballs in a zip-top freezer bag, press out air, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Oven method: Bake at 375°F for 18 to 20 minutes, flipping at the 10-minute mark.
Air-fryer method: Air fry at 375°F in a single layer, lightly spritz with cooking spray, and cook for 11 to 14 minutes, working in two batches if needed.
If the mixture is too sticky, add extra breadcrumbs; if too dry, add a splash of water or olive oil.
These meatballs pair well with pasta, pita bread, green salads, or as an appetizer with marinara or yogurt dip.