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+ servings

Gluten Free Vegan Chickpea Meatballs

These Gluten Free Vegan Chickpea Meatballs are SO crispy, they will blow your mind! Serve them with an easy tomato sauce for a tasty, healthy dinner!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 People
Calories 224kcal
Author Taylor


For the meatballs:

  • 1 Jar Jovial Food Chickpeas, Drained and rinsed
  • 1/4 Cup Unsweetened applesauce
  • 1 tsp Sea salt
  • Pinch of pepper
  • 2 tsp Extra Virgin Olive oil
  • 3/4 Cup Onion, roughly chopped
  • 1/2 Tbsp Fresh garlic, minced
  • 6 Tbsp Gluten Free/Vegan Italian Seasoned Panko
  • 2 Tbsp Fresh parsley, minced
  • Cooking spray

For the sauce:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 Cup Onion, diced
  • 1 Tbsp Fresh garlic, minced
  • 1 Jar Jovial Foods Diced Tomatoes
  • 2 Tbsp Tomato paste
  • 1 Tbsp Italian seasoning
  • 3/4 tsp Sea salt
  • Pinch of pepper
  • 2 Tbsp Fresh parsley, minced
  • Zoodles, spaghetti squash or noodles, for serving


To make the meatballs:

  • Preheat your oven to 450 degrees and spray a baking sheet with cooking spray.
  • Spread the drained and rinsed chickpeas until a paper towel and gently dry them off.  Gently rub the thin, papery skins off each one and place into a SMALL food processor (mine is 3 cups.) along with the applesauce, salt and pepper.
  • Heat the olive oil in a large pan on medium heat. Cook the onion until it begins to soften and brown, about 4 minutes.  Add in the garlic and lower the temperature to medium/low. Cook, stirring constantly until golden brown, about 1 minute.
  • Add the onion mixture into the food processor and blend until totally smooth and combined, stopping to scrape the sides as necessary.
  • Transfer to a bowl and stir in the panko and parsley.  Use a cookie scoop to form 16 1 Tbsp sized balls and place onto the prepared baking sheet.  
  • Spray generously with cooking spray and bake for 14 minutes.  Spray again and bake another 13-14 minutes, until crispy and golden brown.

To make the sauce:

  • While the "meatballs" cook, heat the oil in a large, high-sided pan with a lid on medium hear.  Add in the onion and garlic and cook until the onion is golden brown and soft, about 3-4 minutes.
  • Add in the tomatoes, tomato paste, Italian seasoning, salt and pepper and bring to a boil. Boil, stirring constantly, for 1 minute.
  • Reduce the heat to medium/low and simmer for 10 minutes, stirring occasionally. Then, uncover and cook for 2-3 minutes, or until the liquid just begins to evaporate. Stir in the parsley.
  • Stir the "meatballs" into the sauce and serve over your noodles of choice.  *


*Meatballs soften quickly once in the sauce, so they're best eaten right away.


Calories: 224kcal | Carbohydrates: 29g | Protein: 6.2g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.3g | Sodium: 1374mg | Potassium: 279mg | Fiber: 6.3g | Sugar: 8.7g | Vitamin A: 1350IU | Vitamin C: 38.8mg | Calcium: 50mg | Iron: 2mg