Chickpea Meatballs Recipe

Today, we’re bringing you a healthier version of a well-beloved comfort food–spaghetti meatballs. In this chickpea meatballs recipe, we replace ground beef with buttery legumes for a unique change of pace.

We keep this spaghetti meatballs dish as simple as possible. The meatball is made from a flavorful blend of familiar ingredients tossed in a luscious tomato sauce and served with al dente spaghetti.

Reasons to Love

You may wonder if this recipe lives up to spaghetti meatballs’ reputation. The answer is yes and no. This dish will not taste like the original you know and love, but rest assured that it retains its hearty and homey nature.

This dish balances the classic elements with a new twist from the chickpeas. The meatballs have a different but just as tasty flavor and texture. Meanwhile, tomato sauce and spaghetti maintain the famous flavor profile and appearance of the hearty Italian dish.

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This recipe features pantry-ready ingredients to give you an accessible dish for any meal of the day. Thanks to its universal flavor profile, this goodness is kid-friendly and picky-proof.

And hey, if your meatball cravings still persist after trying this dish, don’t forget to also check out our Meatball Soup Recipe, Spaghetti and Beef Meatballs Recipe, Albondigas Soup Recipe, and Air Fryer Chicken Meatballs Recipe.

Ingredients You'll Need

1. Meatballs

• Chickpeas: We use canned chickpeas to save precious prepping time. And as the main ingredient, they give the meatballs a firm texture and nutty flavor.
• All-purpose flour and egg: These ingredients help bind the mixture together.
• Panko breadcrumbs: They add some crunch and prevent the meatballs from falling apart.
• Coriander: It adds a fresh and earthy taste to the meatballs.
• Seasonings: Chickpeas aren’t as flavorful as beef, so we prepare a diverse seasoning mixture for these meatballs. It includes fresh garlic, garlic powder, Cajun seasoning, Dijon mustard, paprika, and black pepper.

2. Sauce

• Tomato paste: We start by sautéing tomato paste and flour with olive oil to give the dish a concentrated tomato-based foundation.
• Homemade tomato sauce: Our homemade tomato sauce is the backbone of this sauce. The sauce recipe calls for fresh tomatoes, minced garlic, onion, tomato paste, and paprika to enhance the dish’s flavor.
• Water: We add some water while letting the tomato sauce simmer to prevent it from burning. You can use chicken or vegetable broth in place of water for added flavor.
• Salt: We sprinkle a bit of salt in the pan as the finishing touch before adding the chickpea meatballs.

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3. Pasta

You can’t go wrong with spaghetti, as this long-shaped pasta makes a dynamic duo with meatballs. However, you can always use your favorites like fettuccine, penne, rigatoni, farfalle, etc.

4. Garnish

• Parsley: It adds a visually satisfying color contrast and a herby taste that works harmoniously with the tomato sauce.
• Cheese: Parmesan adds a distinctly sharp and fruity taste to the dish.

Is This Chickpea Meatballs Healthy?

This dish is an incredible option for a healthy diet.

By replacing ground beef with chickpeas and air-frying the meatballs, we keep the amount of saturated fat at 3.4 g in each 478-calorie serving. This makes our chickpea meatballs a decent main course.

Using canned chickpeas comes with a slight disadvantage, higher sodium levels compared to dry chickpeas. We make sure to drain the liquid and rinse the chickpeas to reduce salt level. Also, we use seasonings moderately to ensure the amount of sodium stays at 578 mg per serving, well within the limits of our nutrition guidelines.

Chickpeas are a good source of protein, providing 15.3 g per serving. They also contain rich amounts of fiber, vitamins, and minerals.

How to Store and Reheat the Leftovers

Chickpea meatballs can last for 3 days in the fridge and up to 3 months in the freezer. Make sure to store them in airtight containers or resealable bags.

You can reheat the leftovers in the oven at 325 °F for 20 minutes or air-fry at 350 °F for 8 to 10 minutes. Add some water to prevent the spaghetti from drying.

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What to Serve With

Serve chickpea meatballs with these refreshing salads for a complete meal.

• Mixed Greens Salad
• Salad Mix
• Spring Salad
• Spinach Salad
• Healthy Watermelon Arugula Salad

FAQ

1. Can I Make Chickpea Meatballs Vegan?

Yes, all you need to do is find vegan alternatives for eggs and cheese. We recommend using non-dairy yogurt, mashed potatoes, or cornstarch slurry for eggs. Cheese can be replaced by other toppings or omitted altogether.

2. How to Keep Vegan Meatballs From Falling Apart?

The combination of eggs, flour, and breadcrumbs helps bind the meatballs in this recipe. For vegan meatballs, we suggest using grains, breadcrumbs, and flour.

3. Can I Substitute Something for Breadcrumbs?

Sure. You can use finely chopped nuts, crackers, pretzels, cornflakes, etc.

Chickpea Meatballs Recipe

5 from 1 vote

Make a brand new version of the well-beloved spaghetti meatballs with our chickpea meatballs recipe–a healthy and hearty dish with accessible ingredients.

- by Luna Regina, 2023-02-10

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• cook TIME 33 mins
• prep TIME 12 mins
• total TIME 45 mins

• COURSE Main Dish
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 478 kcal

INGREDIENTS

1x2x3x

• 10 oz canned chickpeas
• 14 oz cooked spaghetti (from 7 oz dry)
• 1 medium egg (cracked and whisked)
• 1/2 cup plain Panko breadcrumbs
• 1/4 cup coriander (finely chopped)
• 2 1/2 tbsp all-purpose flour (divided to 2 tbsp and 1/2 tbsp)
• 1 tbsp garlic (minced)
• 1 tsp traditional Dijon mustard
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 2 tbsp olive oil (divided)
• 1 tbsp Hunt’s tomato paste
• 1 1/2 cups homemade tomato sauce
• 1/2 cup water
• 1/2 tsp salt
• 2 tbsp parsley (finely chopped)
• 0.5 oz grated parmesan cheese

INSTRUCTIONS

Image instructions

Prep:

1

Boil the spaghetti: Bring a pot of water to a boil and cook the spaghetti according to package instructions. Remove the spaghetti from the pot and drain them when done.

2

Prepare the canned chickpeas: Drain the canned chickpeas. Rinse them with water and pat them dry.

3

Whisk the egg: Crack the egg into a small bowl and whisk it thoroughly.

4

Chop the coriander: Bunch the coriander together and chop it finely.

5

Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the garlic cloves with a knife or mincer.

6

Chop the parsley: Bunch parsley together and chop finely.

7

Grate the cheese: Place the grater firmly on a cutting board. Press the cheese against the surface and grind.

Cook:

1

Blend the meatball mix: Add 10 oz canned chickpeas, 1 medium egg, 1/2 cup plain Panko breadcrumbs, 1/4 cup coriander, 2 tbsp all-purpose flour, 1 tbsp garlic, 1 tsp traditional Dijon mustard, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp ground black pepper to a food processor. Blend until the mixture reaches a smooth consistency.

2

Form the meatballs: Form the mixture into equal-sized meatballs. Roll the meatballs with the palm of your hands to ensure that they’re round.

3

Air-fry the meatballs: Place the meatballs in an air-fryer basket in a single layer and leave some space between the meatballs. Brush 1 tbsp olive oil on the meatballs and cook them at 400 °F for 10 minutes. Make sure to turn them half way through if needed.

4

Start the sauce: Prepare a pan over medium heat. When the pan is hot, add 1 tbsp olive oil, 1/2 tbsp all-purpose flour, and 1 tbsp of Hunt’s tomato paste. Stir for 30 seconds.

5

Add the sauce ingredients: Add 1 1/2 cups homemade tomato sauce, 1/2 cup water, and 1/2 tsp salt. Mix to combine.

6

Toss the meatballs with the sauce: Add the chickpea meatballs to the pan and toss for 3 minutes.

7

Stir in the spaghetti: Add 14 oz cooked spaghetti and mix for 5 minutes.

8

Garnish and serve: Sprinkle with 2 tbsp parsley and 0.5 oz grated parmesan cheese.

NUTRITION

Nutrition Facts

Chickpea Meatballs Recipe

Amount Per Serving (1 serving)

Calories 478

% Daily Value*

Fat 19.6g

30%

Saturated Fat 3.4g

21%

Polyunsaturated Fat 2.3g

Monounsaturated Fat 11.5g

Cholesterol 43.5mg

14%

Sodium 581mg

25%

Potassium 257.3mg

7%

Carbohydrate 62.2g

21%

Fiber 7.9g

33%

Sugar 9g

10%

Protein 15.4g

31%

Vitamin A 798.4IU

16%

Vitamin C 4.8mg

6%

Calcium 90.9mg

9%

Iron 2.3mg

13%

* Percent Daily Values are based on a 2000 calorie diet.

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