Prepare to revolutionize your plant-based cooking with these irresistible chickpea meatballs that are so delicious, even meat-lovers will be asking for seconds! This game-changing recipe transforms humble chickpeas into crispy, golden bites of pure magic, perfectly paired with caramelized tahini-roasted Brussels sprouts. Get ready for a culinary adventure that proves vegan food can be incredibly satisfying, packed with flavor, and ridiculously easy to make.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pound Brussels sprouts, halved
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, combine the drained chickpeas, breadcrumbs, 2 tablespoons tahini, olive oil, garlic powder, salt, and pepper. Pulse until the mixture becomes a cohesive, slightly chunky paste.
- Using your hands, form the chickpea mixture into small, compact meatballs about 1-inch in diameter. Place the meatballs on one half of the prepared baking sheet.
- On the other half of the baking sheet, spread the halved Brussels sprouts. Drizzle the Brussels sprouts with remaining tahini, a touch of olive oil, salt, and pepper. Toss to coat evenly.
- Bake in the preheated oven for 25-30 minutes, turning the meatballs and Brussels sprouts halfway through to ensure even browning.
- Remove from the oven when the meatballs are golden brown and crispy, and the Brussels sprouts are caramelized and tender.
- Let cool for 5 minutes, then transfer to a serving plate. Optionally, garnish with fresh herbs like parsley or a drizzle of extra tahini.
- Serve hot and enjoy your vegan chickpea meatballs with roasted tahini Brussels sprouts.
Tips
- Ensure your chickpeas are thoroughly drained and patted dry to prevent soggy meatballs.
- Don't over-process the mixture - you want a slightly chunky texture for the best meatball consistency.
- Use parchment paper for easy cleanup and to prevent sticking.
- For extra crispiness, you can broil the meatballs for 1-2 minutes at the end of cooking.
- Make sure to turn the meatballs and Brussels sprouts halfway through cooking for even browning.
- If the mixture feels too wet, add a few extra breadcrumbs to help bind the meatballs.
- For added flavor, try incorporating fresh herbs like parsley or cilantro into the meatball mixture.
- These meatballs freeze beautifully - make a double batch for quick future meals!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
