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!
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.
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
Soak the chickpeas for 24 hours in lukewarm water with the baking soda.
The next day, wash and drain them.
Grind the chickpeas and the onion in a food processor.
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.
Shape them into meatballs.
Flour them and fry them in hot oil.
Ingredients
Directions
Soak the chickpeas for 24 hours in lukewarm water with the baking soda.
The next day, wash and drain them.
Grind the chickpeas and the onion in a food processor.
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.
Shape them into meatballs.
Flour them and fry them in hot oil.
- 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!!!
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