Description
Hearty and flavorful vegan meatballs made with lentils or chickpeas, offering a tender texture and perfect for pasta, sandwiches, or as a standalone dish.
Ingredients
- 1 1/2 cups cooked lentils or chickpeas
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ground flaxseed
- 2.5 tbsp water
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.
- Heat olive oil in a pan and sauté onion until soft, then add garlic and cook briefly.
- In a bowl, mash lentils or chickpeas until mostly smooth with some texture remaining.
- Add sautéed onion and garlic, breadcrumbs, tomato paste, soy sauce, oregano, paprika, salt, pepper, and parsley.
- Mix in the flax egg until well combined.
- Form the mixture into small meatballs and place on a baking sheet.
- Bake at 375°F (190°C) for 20–25 minutes, turning halfway through, until firm and lightly browned.
- Serve with your favorite sauce or dish.
Notes
- Add grated zucchini or carrots for extra moisture.
- Use oats instead of breadcrumbs if preferred.
- Pan-fry after baking for a crispier texture.
- Store in the refrigerator for up to 4 days.
- Freeze for longer storage and reheat as needed.
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
