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Zucchini Chickpea Meatballs (vegan, gluten-free, oil-free)

These healthy zucchini chickpea meatballs are super easy to make and completely plant based. They are high in protein, fiber, and so delicious. Packed with veggies, these vegan "meatballs" are amazing with your favorite pasta or sauce. 
Print Recipe
overview shot of entire plate of pasta with zucchini chickpea meatballs
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 2 cloves garlic
  • 1/2 cup rolled oats
  • 1 tsp miso paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp nutritional yeast
  • juice of 1/2 lemon
  • 1 cup shredded zucchini, moisture squeezed out

Instructions

  • Add everything except the lemon and zucchini to a food processor. Process until everything is combined and crumbles form. 
  • Add the lemon juice and shredded zucchini. Pulse a few times until everything is well combined and a dough begins to form. Don’t over process. 
  • Using a small cookie scoop (mine was 1.5 Tbsp), scoop out batter and place on a lined baking sheet or in your air fryer. Bake at 375 degrees F for 25-30 minutes or until golden brown. If using the air fryer, air fry at 375 degrees for 15-20 minutes, or until golden brown. I used the air fryer method. 
  • Cook spaghetti or your favorite pasta while “meatballs” are cooking. Add marinara sauce to your pasta and serve “meatballs” over it. Enjoy! 

Notes

* Recipe inspired by Making Thyme for Health
Servings: 4