Chickpea and Zucchini Meatballs are a delicious and healthy vegetarian twist on a classic comfort food. Made with protein-rich chickpeas, fresh basil, and shredded zucchini, these meatballs are pan-fried until golden and crisp on the outside, yet soft and savory inside. Perfect as a meatless main, snack, or party appetizer, they’re quick to make and packed with flavor—ideal for weeknights or entertaining guests.
Why Everyone Will Love This Recipe
- These meatballs are crispy, herby, and satisfying—without the meat.
- They're naturally vegetarian and easy to make vegan.
- Great for meal prep or casual dinners with family.
- Flavorful enough for adults, mild enough for kids.
- A tasty way to sneak in more veggies!
What Are Chickpea and Zucchini Meatballs?
This plant-based spin on traditional meatballs combines chickpeas—an excellent source of plant protein and fiber—with grated zucchini for moisture and texture. Common in Mediterranean-inspired cuisine, these meatballs draw on simple, wholesome ingredients and aromatic herbs like basil and thyme. They’re pan-fried for a satisfying crunch and work beautifully as a stand-alone dish or paired with sauces, salads, or grain bowls.
Cooking Tips
- Drain well: If using canned chickpeas, rinse and drain thoroughly to avoid excess moisture.
- Squeeze the zucchini: After grating, use a clean towel to wring out as much water as possible.
- Breadcrumb control: Add just enough breadcrumbs to help bind the mixture—too much can dry it out.
- Pan-fry gently: Avoid overcrowding the pan to get an even golden crust.
- Add variety: Try mixing in chopped sun-dried tomatoes or feta for a flavor boost.
Frequently Asked Questions
Can I bake these meatballs instead of frying?
Yes! Bake them at 400°F for 20–25 minutes, turning halfway through, until golden and firm.
What sauce pairs well with these?
Try tzatziki, marinara, tahini-yogurt sauce, or even a light tomato-basil dip.
Are these gluten-free?
They can be—just use gluten-free breadcrumbs.
Can I use dried herbs instead of fresh?
Yes, but reduce the quantity (about 1/3 of the fresh amount) since dried herbs are more concentrated.
Do I need a food processor?
It helps achieve a smoother texture for the chickpeas, but you can mash them with a fork or potato masher in a pinch.
How to Store
Let the meatballs cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm in a skillet over medium heat or bake at 350°F until heated through to restore their crispiness.
How to Freeze
Place uncooked or cooked meatballs on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
- Uncooked meatballs: Freeze up to 2 months. Thaw in the fridge before frying or baking.
- Cooked meatballs: Freeze up to 1 month. Reheat directly from frozen in a skillet or oven.
Ingredients
How to Make Zucchini Chickpeas Meatballs
In a food processor, blend the chickpeas and basil until smooth. Transfer to a mixing bowl.
In a food processor, blend the chickpeas and basil until smooth. Transfer to a mixing bowl.
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Grate the zucchini and use a clean towel to squeeze out excess moisture.
Grate the zucchini and use a clean towel to squeeze out excess moisture.
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Add zucchini, olive oil, garlic powder, thyme, and salt to the bowl with chickpeas. Mix well with your hands until the mixture holds together. Adjust with breadcrumbs as needed.With oiled hands, shape the mixture into small balls. Roll each ball in breadcrumbs to coat evenly.
Add zucchini, olive oil, garlic powder, thyme, and salt to the bowl with chickpeas. Mix well with your hands until the mixture holds together. Adjust with breadcrumbs as needed.With oiled hands, shape the mixture into small balls. Roll each ball in breadcrumbs to coat evenly.
Heat olive oil in a non-stick skillet over medium heat. Fry meatballs in batches until golden brown on all sides.
Heat olive oil in a non-stick skillet over medium heat. Fry meatballs in batches until golden brown on all sides.
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Place on a paper towel-lined plate to drain. Serve warm with your favorite dip or side.
Place on a paper towel-lined plate to drain. Serve warm with your favorite dip or side.
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