high-protein vegan chickpea meatballs for dinner
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4.51 from 83 votes

Easy Vegan Meatball Recipe with Chickpeas

These homemade, oil-free vegan chickpea meatballs are insanely flavorful - even meat-eaters will love them!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Vegan
Servings: 8
Author: Karissa's Vegan Kitchen


  • 2 cups chickpeas - reserve chickpea liquid if using canned
  • 2.5 tablespoons ground flax seed
  • 6 tablespoons water
  • 1/2 cup breadcrumbs
  • 1/2 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon marjoram
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon basil
  • 1/4 teaspoon black pepper


  • If you're using dried chickpeas, soak for 4 hours. Boil them until they are splitting, about 45 minutes to an hour. Skip to Step 2 if using canned chickpeas!
  • Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down.
  • Make your flax seed "eggs" - mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
  • Mix together the chickpeas and flax seed eggs. 
  • Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.
  • Taste it - does it need something? Add more of your favorite seasonings if you want! The perk of veggie meatballs is that you can taste test before cooking!
  • Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish.
  • In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!



Enjoy your delicious homemade meatballs with marinara & pasta or get creative with these vegan meatball subs!