These vegan chickpeas and red bean balls are a tasty and healthy twist on traditional meatballs. Made with chickpeas, red beans, celery, red onion, and parsley, they’re packed with plant-based goodness. They’re golden and crispy on the outside, but still tender inside. With a touch of cumin and paprika, these baked balls are not just delicious but also versatile. You can enjoy them with your favorite dip, add them to wraps or salads, or savor them as a side dish.
How to make Chickpeas and red bean balls
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) red beans, drained and rinsed
- 1 celery stalk, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs (plus extra for coating)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons water, to create a flax egg)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or parchment paper for baking
Instructions:
- Preheat the oven to 375°F (190°C).
- In a food processor, combine chickpeas, red beans, celery, red onion, parsley, breadcrumbs, flaxseed meal mixture, minced garlic, cumin, paprika, salt, and pepper.
- Pulse the ingredients until they are well combined but still have some texture.
- Transfer the mixture to a bowl and refrigerate for at least 30 minutes to make it easier to handle.
- Shape the mixture into small balls and roll each ball in breadcrumbs to coat.
- Place the coated balls on a baking sheet lined with parchment paper or lightly sprayed with cooking spray.
- Bake in the preheated oven for about 20-25 minutes or until the balls are golden brown and cooked through.
- Serve the baked chickpeas and red bean balls with your favorite dipping sauce or enjoy them in wraps, salads, or as a side dish.
This baked version retains the delicious flavors and is a healthier alternative to frying. Enjoy your vegan chickpeas and red bean balls!
