chickpea meatballs

Cevapcici are classic sausages or meatballs from the Balkans and can be easily made vegan with chickpeas instead of meat! Besides chickpeas, my vegan cevapi recipe also contains soy-free sunflower mince and flavorful spices to ensure the perfect meaty consistency and best flavor! You can fry, grill, or bake them in the oven!

Vegan Cevapcici

sunflower mince (2.7 oz (76 g)

vegetable broth

olive oil

onion

garlic

1x14 oz can chickpeas (8.5 oz rinsed & drained,

chickpea flour (or oat flour)

soy sauce (or tamari, if gluten-free)

tomato paste

tsp mustard

paprika powder

½ tsp chili (optional)

salt and pepper (1 tsp each,

tbsp parsley (chopped)

tbsp fresh coriander (chopped)

lemon juice (fresh)

*Note: See step-by-step pictures above!

Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and allow to soak for 5-10 minutes. Then transfer to a fine-meshed sieve and squeeze out any excess liquid.

Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Add the onions and sauté for about 3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.

Place the chickpeas, sautéed onions and garlic, soaked sunflower mince, and all other ingredients, including spices and herbs in a food processor, and process into a dough (see photo above).

Then form it into sausages, patties or balls, whatever shape you like.

Now fry the cevapcici in a pan with plenty of hot oil until they&#039;re golden brown from all sides, about 8 minutes. Alternatively, brush the cevapcici with a little oil and bake in a preheated oven at 392°F/200°C top/bottom heat (356°F/180°C fan) until golden brown, about 25 minutes (flipping halfway through).

Serve with Turkish bulgur salad (kisir), vegan tzatziki, and fresh salad, or other vegetables and sides you like.

Enjoy!

These chickpea meatballs are seriously delicious! They are loaded with flavor and so easy to make. Serve them plain or with marinara sauce for a satisfying meal.

Chickpea Meatballs

Can Chickpeas ((1 can) Drained)

Red Onion (Finely Chopped)

Cloves Garlic (Crushed)

Tablespoons Nutritional Yeast Flakes

Tablespoons Soy Sauce

Tablespoons Tomato Paste

Smoked Paprika

Coriander Powder

Cumin

Breadcrumbs

Parsley

Olive Oil (For Brushing)

Preheat oven to 350°F (180°C).

Add canned chickpeas to the food processor along with chopped onion, crushed garlic, nutritional yeast, soy sauce and tomato paste. Process until smooth. 

Add smoked paprika, coriander powder and cumin and process. 

Transfer the mixture to a mixing bowl and add breadcrumbs and fresh chopped parsley and mix in. Use your hands to form it into a dough. 

Scoop roughly tablespoon sized amounts of dough, roll them into balls and place evenly onto a parchment lined baking tray. 

Place the tray into the freezer for 15 minutes so that the balls can firm up. 

Remove the tray from the freezer and lightly brush each ball with olive oil. 

Place into the oven and bake for 20 minutes, turning the balls over once at the 10 minute mark. 

An easy recipe for vegan meatballs made with a mix of chickpeas, mushrooms, herbs and spices that you bind together with a healthy vegan egg substitute and some chickpea flour.

Vegan Chickpea Meatballs

mushrooms

x 15 oz cans chickpeas (-drained)

garlic (- grated)

onion (- diced)

oregano

garlic powder

onion powder

1.5 tbsp smoked paprika ((

parsley (- chopped)

chives (- snipped)

tbsp chickpea flour (+ more if needed)

yeast

tsp extra virgin olive oil

whole wheat bread crumbs

2.5 tbsp ground flax and chia mix

water

Add a drizzle of olive oil to a large skillet and sauté the onion with a pinch of sea salt until translucent.

Meanwhile add the mushrooms to a food processor and chop them up in small pieces. Add them to the pan with the onion and toss to coat well. Sauté together for a few minutes until wilted and most of the water has evaporated.

Mix in the garlic and stir well. Add the oregano, garlic and onion powders, smoked paprika, parsley, chives and nutritional yeast. Mix well and remove from flame.

Meanwhile add the chickpeas to the bowl of a food processor and chop until a rustic texture is achieved. You don’t want a purée just a nice chop throughout.&nbsp;

Transfer the chopped chickpeas and the mushroom mixture to a large bowl with the chickpea flour and bread crumbs.&nbsp;

Combine the ground flax chia mixture with the water and add it to the rest of the ingredients.

Use a spatula and mix to combine well. Season to your taste with sea salt and black pepper.&nbsp;

Wet your hand or use a drop of olive to coat them. Form meatballs the size of gold balls and place them on a large tray.&nbsp;At this point you can pan sear or bake them.

Heat up a cast iron skillet over medium high flame and add a drizzle of olive. Place a few meatballs on top a couple of inches apart. Cook until golden brown to your liking rolling them around in the pan to get all sides.

Stove Top Method:

Preheat your oven to 450”F&nbsp;

Bake the meatballs for about 25 turning them over carefully half way.Meanwhile prepare your favorite pasta, warm up the sauce and serve with the meatballs on top.&nbsp;

Oven Method:

Get ready to try these tasty vegan chickpea meatballs! Each bite bursts with smoky, savory goodness that will bring you back for more. These delicious appetizers are perfect for any gathering and impress your guests, leaving them begging for the recipe.

BBQ Vegan Chickpea Meatballs

oz Chickpeas (canned)

Walnut halves

Rice (cooked) (measured as cooked)

Tbsp Olive oil

Onion powder

Garlic powder

tsp Basil (dried)

½ tsp Turmeric

Tbsp Nutritional yeast

Tbsp Tomato paste

Tbsp Oat flour

Tbsp oats

Salt

Black pepper

Vegan BBQ sauce

Cook rice as per package instructions. Use canned ones, or precook dry chickpeas until tender.

Take a food processor. Add drained chickpeas, walnut, cooked rice, seasoning, and spices: olive oil, tomato paste, basil, parsley, garlic powder, onion powder, nutritional yeast, and turmeric. Pulse the mix gently. Don’t puree it! It would be best if you had some chunks and bits for a better texture. Depending on the size of your container, work in batches.

Now try to form a ball (1-2 Tbsp per ball). If the mix is still soft to work with, add it to a mixing bowl and add oat flour and quick oats 1 Tbsp at a time. Do it until you can form those chickpea balls.

Now you are ready to form the chickpea meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.

Take a baking mat or a sheet pan with parchment paper and bake them at 350 Fahrenheit (ca. 177 °C) for 20-30 minutes until they get a crispy crust. Flip at halftime! You know they are ready if they are lightly brown and a crust is formed.

Or take a frying pan and heat it over medium heat. Add a bit of coconut oil and fry them for a couple of minutes on each side to give them a nice brown color. 

Heat BBQ sauce over low heat and glaze the chickpea meatballs with it. Other serving suggestions above the recipe card!

Baking or frying

https://content.jwplatform.com/videos/NjXBMrFh.mp4

To make these easy Chickpea Meatballs you need a food processor and a couple of pantry staples and you are good to go. Enjoy them in as many ways as you can. Make meatballs sub, or dip them in BBQ sauce and stick them on a skewer or add them on top of your spaghetti marinara.

BBQ Chickpea Meatballs (Vegan / Gluten-free)

Quick and easy Chickpea Meatballs ready in under 25 minutes! They make the perfect addition to meals or can be enjoyed on their own. Meal prep and freezer-friendly!

(246 grams) canned chickpeas (,(equivalent

½ medium (70 grams) onion

garlic (, (3 = very garlicky))

ketchup

nutritional yeast (,

Italian seasoning

paprika

fine sea salt

black pepper

(70 grams) Panko bread crumbs

olive oil (,

Drain the chickpeas and add them and everything else except the oil to a food processor. Process until smooth.

Remove the blade, rub some olive oil on your hands then scoop out about 1½ tablespoons of mixture per ball (I use a medium cookie scoop) and roll into balls. The olive oil on your hands stops the mixture sticking to your fingers and makes the balls look smoother and neater. If you&#39;re oil-free use slightly damp hands. Place them on a plate or baking tray as you go.

Heat a large nonstick skillet over medium heat with a tablespoon of oil in it. Add the chickpea balls and cook for 8 to 10 minutes, moving them around frequently until golden on all sides.

To fry

Place on a lined baking tray and bake at 350°F (175°C) for 20 minutes, turning them halfway through the cooking time.

To oven bake

Place the chickpea balls in your air fryer. Air fry at 350°F (175°C) for 10 to 14 minutes or until golden. The cook time will vary depending on your brand of air fryer so keep a close eye on them.

To air fry

https://content.jwplatform.com/videos/0AyRg8ww.mp4

Quick and easy Chickpea Meatballs ready in under 25 minutes! They make the perfect addition to meals or can be enjoyed on their own hot or cold. Meal prep and freezer-friendly!

Top 5 chickpea meatballs recipes from across the web

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Vegan Cevapcici

Chickpea Meatballs

Vegan Chickpea Meatballs

BBQ Vegan Chickpea Meatballs

Chickpea Meatballs

Top 5 chickpea meatballs recipes from across the web

The most viewed chickpea meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cevapcici

Chickpea Meatballs

Vegan Chickpea Meatballs

BBQ Vegan Chickpea Meatballs

Chickpea Meatballs

The most viewed chickpea meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine