Vegan Chickpea Flour Meatballs are a quick and delicious main dish, made with chickpea flour, water, salt, oregano, rosemary, oil, and tomato paste. They're a variation on the classic chickpea meatballs, but they differ because they're completely free of animal products. This makes them perfect for vegans or those with egg and lactose intolerances.
Ready in just a few minutes, they're baked in the oven with a drizzle of oil until golden brown and tender to the bite: they're ideal not only for any family lunch or dinner, but also as finger food to offer friends as an appetizer or for a brunch, dipped in a delicious sauce or plant-based mayonnaise.
Chickpea Flour Meatballs Variations
You can customize the recipe with your favorite ingredients. In our version, the meatballs have a Mediterranean flavor, similar to pizza, thanks to the combination of tomato paste and dried oregano. Alternatively, you can spice them up with a pinch of curry, cumin, and paprika powder, and add chopped onion, chopped parsley, and garlic for a variation more similar to Middle Eastern falafel.
For an even more delicious version, place a cube of stringy cheese in the center of each meatball and cook them in the air fryer, following your model's instructions.
Can I Make These Ahead?
Yes! You can prepare the mixture in advance and refrigerate it for up to 24 hours before shaping and cooking, which actually helps the texture firm up.
Ingredients
How to Make Vegan Chickpea Flour Meatballs
To prepare the chickpea flour meatballs, start by pouring the flour into a saucepan, then add the salt and pour in the water little by little, mixing with a whisk.
To prepare the chickpea flour meatballs, start by pouring the flour into a saucepan, then add the salt and pour in the water little by little, mixing with a whisk.
Continue mixing so as not to form lumps and obtain a smooth and homogeneous batter. Bring it to the boil and let it thicken for a few minutes, continuing to stir, until it becomes thick and full-bodied.
Continue mixing so as not to form lumps and obtain a smooth and homogeneous batter. Bring it to the boil and let it thicken for a few minutes, continuing to stir, until it becomes thick and full-bodied.
Transfer the resulting mixture to a bowl and let it cool. Then, add the finely chopped rosemary, dried oregano, tomato paste, and extra virgin olive oil.
Transfer the resulting mixture to a bowl and let it cool. Then, add the finely chopped rosemary, dried oregano, tomato paste, and extra virgin olive oil.
Mix all the ingredients and, if the dough is too hard, add a couple of tablespoons of water or white wine.
Mix all the ingredients and, if the dough is too hard, add a couple of tablespoons of water or white wine.
Take small portions of the mixture and form balls the size of an apricot.
Take small portions of the mixture and form balls the size of an apricot.
Pass each meatball in the breadcrumbs, making sure it adheres well to the entire surface.
Pass each meatball in the breadcrumbs, making sure it adheres well to the entire surface.
Arrange the meatballs on a baking tray lined with baking paper and season with a drizzle of oil, then cook them in a preheated static oven at 355°F/180°C for 20 minutes.
Arrange the meatballs on a baking tray lined with baking paper and season with a drizzle of oil, then cook them in a preheated static oven at 355°F/180°C for 20 minutes.
Enjoy them!
Enjoy them!
Storage and Freezing Instructions
Once cooked, we recommend eating the meatballs immediately. You can freeze them raw by placing them on a tray and placing them in the freezer for an hour. Then, place them in a freezer bag and store them for up to a month, ready to cook.
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