Easy chickpea meatballs, vegan and delicious. Impossible to resist chickpeas when you turn them in these meatballs! Even those who don’t like chickpeas, never say no to such a meatball. They are naturally gluten-free and like all legumes, they are considered a very good food, especially during periods of fasting or if you are vegan.

I started making the chickpea meatballs because none of my boys eat these legumes, so cooked as they were, I turned them into meatballs and they were amazing and disappeared at a glance.

Chickpeas are my favorite of all legumes. Whether you eat chickpeas or not, I suggest you make this recipe and you will remember me. Have them with ouzo and cheers!


Yields1 ServingDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 150 g dried chickpeas (makes about 450-500 g after soak them in water)
 1 tbsp baking soda
 2 cloves of garlic, chopped
 1 onion chopped
 2 tbsp tahini
 2 tbsp parsley chopped
 1 tbsp cumin or more if you like
 salt
 pepper
 paprika sweet or hot or smoky (optional)
 3 tbsp gluten-free breadcrumbs
for frying
 gluten-free all-purpose flour for frying
 oil for frying

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Soak the chickpeas for 24 hours in lukewarm water with the baking soda.

2

The next day, wash and drain them.

3

Grind the chickpeas and the onion in a food processor.

4

Add the garlic, parsley, tahini and spices to them and knead. If the mixture is quite wet and you cannot shape it, then add the breadcrumbs little by little.

5

Shape them into meatballs.

6

Flour them and fry them in hot oil.

Ingredients

 150 g dried chickpeas (makes about 450-500 g after soak them in water)
 1 tbsp baking soda
 2 cloves of garlic, chopped
 1 onion chopped
 2 tbsp tahini
 2 tbsp parsley chopped
 1 tbsp cumin or more if you like
 salt
 pepper
 paprika sweet or hot or smoky (optional)
 3 tbsp gluten-free breadcrumbs
for frying
 gluten-free all-purpose flour for frying
 oil for frying

Directions

1

Soak the chickpeas for 24 hours in lukewarm water with the baking soda.

2

The next day, wash and drain them.

3

Grind the chickpeas and the onion in a food processor.

4

Add the garlic, parsley, tahini and spices to them and knead. If the mixture is quite wet and you cannot shape it, then add the breadcrumbs little by little.

5

Shape them into meatballs.

6

Flour them and fry them in hot oil.

Gluten Free Chickpea Meatballs – Falafel
  • For soaking, I put them in 1 liter of water and every 8 hours I add 500ml of warm water, but this is not necessary. If you want, boil them for a while until they swell. I personally prefer to put them in water a day before and leave them for 24 hours. Many times I soak  500g of dry chickpeas and after they swelled up, I divided them into 3 parts, I cooked one part and put the others in the freezer, after dividing them into two parts, to have them ready for next times.
  • You can also use canned or frozen chickpeas that are already soaked.
  • If you are not fasting or you’re not vegan, you can also add a beaten egg as you shape them so that the ingredients bind together more easily.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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