• Bari Stricoff, MSc, RDN

Chickpea Meatballs

Contrary to what some might think, I am a SUCKER for a good bowl of pasta! When I was younger, meatballs and spaghetti = life. So as I got older and my eating habits/taste buds developed, I have adapted my recipe. As a proud supporter of plant based diets, I created these chickpea meatballs as a meat alternative. I originally got the idea from my love for falafels. Essentially, I adapted the way I make falafels to a more Italian-style recipe and BOOM, chickpea meatballs !

I love to pair these babies with some pasta, plenty of vegetables and a good tomato sauce! Personally, I’m a fan of green pea pasta, since it tastes yum and is PACKED with protein and fiber. I love chickpea pasta as well, but it might be OTT with these chickpea meatballs. And to be honest, I love both whole wheat and regular pasta as well. Or skip the pasta, mix with some sauce, through it in a baguette and enjoy a chickpea-meatball hero sandwich!

This recipe is great for meal preps too for those with busy lifestyles. Make this on a Sunday for lunches throughout the week! I added collagen peptides to to give this recipe a bit more protein, but if you pair it with a high protein pasta (green pea or lentil), you can skip this step! I’ve also added nutritional yeast to this recipe for an extra boots of folic acid and vitamin B12!


  • Chickpeas, 1 15oz. can rinsed and drained

  • Rolled oats, 1/2 cup

  • Garlic, 2 cloves

  • Eggs, 2 large (can sub flaxseed egg)

  • Fresh Basil, 1 cup packed

  • Fresh Parsley, 1 cup packed

  • Nutritional yeast, 1 TBS

  • Dried Basil, 1 TBS

  • Onion Powder, 1 TBS

  • Dried Oregano, 1 TBS

  • Chilli Flakes, 1 tsp

  • Collagen Peptides (optional), 2-4 scoops

  • Salt and Pepper to preference


  • Preheat oven to 375F or 200C

  • Rinse and drain chickpeas

  • Add all ingredients into a food processor

  • If the mixture seems dry, add a bit of water, If the mixture seems a bit wet, add more oats or collagen peptides

  • Line a baking sheet with parchment paper

  • Split batter into meatballs of desired size, usually yields 15-20 meatballs, size depending

  • Spray the tops with a bit of olive oil and put into oven for 20 minutes, flipping and spraying halfway

Hope you guys enjoy! xx

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