Vegan Meatballs

Vegan Meatballs

Made with wholesome ingredients like chickpeas, oats and chia seeds, these meatballs are packed with protein and fibre. The addition of herbs and spices such as basil, garlic, fennel seeds and red pepper flakes gives them a traditional Italian flavour, making them perfect for pasta dishes or as a hearty starter.


  • Cooking spray, for pan
  • 2c tin chickpeas
  • 2 1/2 tbsp chia seeds
  • 6 tbsp water
  • 1/2 c. rolled oats
  • 1 1/2 tbsp tomato paste
  • 3 tablespoons chopped basil
  • 1 clove of garlic, minced
  • 1/2 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Method of cooking:

Preheat the oven to 190°C (375°F) and spray a baking sheet with cooking spray.

In a small bowl, combine the chia seeds and water. Let sit for 10 minutes to form a gel-like consistency.

In a food processor, pulse the oats until they are coarsely ground.

Add the chickpeas to the food processor and pulse until crushed but not completely smooth.

Transfer the chickpea and oat mixture to a large bowl. Add the chia seed mixture, tomato paste, chopped basil, minced garlic, fennel seeds, red pepper flakes and season to taste with kosher salt and freshly ground black pepper.

Using your hands or a spoon, shape the mixture into balls and place on the prepared baking tray.

Bake in the preheated oven for 20-25 minutes or until firm and golden brown.

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