Vegan Chickpea and Herb Meatballs

Steps

1. 1

   Preheat oven and prepare pansOven 400°F / 205°C

   • Preheat oven to 400°F (200°C).
   • Line a 9×13-inch (23×33 cm) baking sheet with parchment paper.

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   Tip: Parchment paper prevents sticking and makes cleanup easier

2. 2

   Process chickpeas and breadcrumbs

   • Add drained chickpeas and breadcrumbs to a food processor.
   • Pulse 8–10 times until the mixture is mostly broken down but still has some small chunks about the size of peas.
   • The mixture should not be a smooth paste.
   • Transfer to a mixing bowl.

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   Ready when: Mixture has small chickpea chunks visible; not a smooth paste

   Tip: Over-processing creates dense meatballs; keeping texture slightly chunky ensures a tender bite

3. 3

   Prepare garlic, herbs, and onion

   • In the same food processor (no need to wash), pulse the minced garlic and onion until very finely minced, about 2–3 pulses.
   • Add the chopped parsley and basil; pulse once or twice until combined but still visible.
   • Do not overprocess; the herbs should retain their color and texture.

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   Ready when: Herbs are chopped small but still visible; not a fine paste

   Tip: Keep herbs slightly chunky—they provide better flavor distribution and fresher taste in each bite

4. 4

   Mix all ingredients together

   • Add the herb-garlic mixture to the bowl with the chickpea mixture.
   • Add the lemon zest, 3 tablespoons olive oil, 2 tablespoons plant-based milk, salt, and black pepper.
   • If using, add walnuts and/or nutritional yeast.
   • Fold and stir with a sturdy spoon or use your hands to mix until just combined.
   • The mixture should hold together when squeezed but not feel overly wet.
   • If it seems too dry, add another tablespoon of plant milk.

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   Ready when: Mixture holds together when squeezed; no dry pockets remain

   Tip: Use your hands for the final mixing—you'll feel the texture better and ensure even seasoning distribution

5. 5

   Shape into meatballs

   • Using a tablespoon or a #60 cookie scoop, divide the mixture into 16 equal portions.
   • Roll each portion between your palms into a ball about 1.5 inches (4 cm) in diameter.
   • Arrange on the prepared baking sheet in a single layer, spaced about 1 inch (2.5 cm) apart.

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   Ready when: All meatballs are evenly shaped and arranged on the baking sheet

   Tip: Slightly damp hands make rolling easier and prevent the mixture from sticking to your skin

6. 6

   Bake until golden and firmOven 400°F / 205°C

   • Place the baking sheet in the preheated 400°F (200°C) oven and bake for 25–28 minutes, until the meatballs are light golden brown on the outside and firm to the touch.
   • They will not brown as deeply as traditional meat meatballs, but should develop a light golden color on the exterior.

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   Ready when: Meatballs are light golden brown and firm when gently pressed

   Tip: Do not flip the meatballs; they bake evenly without turning and are sturdier than traditional meatballs

7. 7

   Cool briefly before serving

   • Remove from the oven and let rest on the baking sheet for 5 minutes before serving.
   • This allows the meatballs to firm up further and makes them easier to handle if serving with dipping sauce, on skewers, or transferring to a serving dish.

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   Ready when: Meatballs are warm and firm to the touch

   Tip: A brief rest significantly improves texture—they hold together much better when moved