Vegan Baked Chickpea Mushroom Meatballs Recipe (Gluten Free)
This incredibly delicious homemade juicy vegan baked chickpea mushroom meatballs recipe is so easy to make and Yes there also Gluten Free and made without eggs. Baked not fried, these healthy meatless chickpea meatballs are the perfect alternative to store-bought ready to eat vegan meatballs.
Our baked meatless vegan chickpea meatball is made with chickpeas (garbanzo beans), gluten free breadcrumbs, mushrooms, and seasoned with spices, even the meat lovers will love them.
Ingredients For Vegan Chickpea Meatballs:
- 2 cups chickpea reserve liquid if using canned
- 1/2 cup mushrooms
- 2½ tbsp ground flax seeds
- 6 tbsp water
- ½ cup breadcrumbs (Gluten-Free)
- ½ tbsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp marjoram
- ½ tsp salt
- ½ tsp basil
- ¼ tsp black pepper
How To Make Vegan Chickpea Meatballs?
- 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 and mushrooms 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.
- 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.
- Serve with gluten-free pasta and your favorite marinara sauce.
Check out some of our popular vegan desserts that will go great with this recipe,
Chickpea Meatballs (Vegan & Gluten Free)
Homemade vegan meatballs made with chickpeas are insanely flavorful – even meat-eaters will love them!
Ingredients
- 2 cups chickpea reserve liquid if using canned
- 1/2 cup mushrooms
- 2½ tbsp ground flax seeds
- 6 tbsp water
- ½ cup breadcrumbs Gluten-Free
- ½ tbsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp marjoram
- ½ tsp salt
- ½ tsp basil
- ¼ tsp black pepper
Instructions
- 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 and mushrooms 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.
- 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.
- Serve with gluten-free pasta and your favorite marinara sauce.
