Ingredients
Method
- Place all of the meatball mixture ingredients (chickpeas through salt) in the bowl of a food processor. Process, scraping down the sides as needed, until the mixture is cohesive and mostly smooth.
- Use a small cookie scoop or a measuring tablespoon to portion out heaping tablespoons, then roll each into a smooth ball. You should get about 14 golfball-sized meatballs. If the mixture feels too wet to shape, stir in 1 to 2 extra tablespoons of breadcrumbs.
- Warm the olive oil in a large cast-iron or nonstick skillet over medium heat. When the oil shimmers, add the chickpea balls in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and crisp on all sides.
- Serve the chickpea meatballs with pasta and marinara, stuffed into a sandwich or pita, spooned over a fresh green salad, or alongside your favorite dipping sauce.
Nutrition
Notes
If the mixture is too wet, add breadcrumbs one tablespoon at a time; if too dry, mix in a teaspoon of water or extra olive oil.
For a vegan version, replace the eggs with a flax egg (1 tablespoon ground flaxseed whisked with 3 tablespoons water, let sit for 5 minutes) and use nutritional yeast instead of Parmesan.
Make ahead: shape the meatballs, place on a parchment-lined baking sheet, and refrigerate for up to 24 hours before cooking.
To store: cool completely, then refrigerate in an airtight container for up to 4 days.
To reheat: warm in a toaster oven or standard oven at 325°F for 10 to 15 minutes to keep the outsides crisp; microwave works in a pinch.
To freeze: arrange cooled meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag, press out air, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Oven or air-fryer alternative: bake at 375°F for 18 to 20 minutes, flipping once halfway; or air-fry at 375°F for 11 to 14 minutes in a single layer (work in batches), lightly misting with nonstick spray.