Go Back
+ servings
chickpea meatballs in marinara sauce
Print Recipe
5 from 5 votes

Chickpea Meatballs - Vegan and Gluten Free

These chickpea meatballs are completely meatless yet moist and satisfying. Chickpeas and zucchini are combined with Italian spices, and simmered in an oil-free marinara. Serve them on top of your favorite pasta, or put them between a bun for a meatless meatball sub.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 263kcal
Author: Alison Corey


  • 15 oz can of organic chickpeas drained and rinsed
  • ½ cup rolled oats
  • 1 small zucchini
  • 3 cloves of garlic minced
  • 2 tsp Italian Seasoning
  • ¼ tsp sea salt
  • 2 tbsp nutritional yeast
  • 1 tbsp ground flax
  • ¼ cup water
  • 32 oz jar of your favorite oil-free marinara sauce
  • 1 cup arugula or spinach optional


  • Preheat your oven to 375 F. Combine 1 tablespoon of flax with ¼ cup of water. Whisk with a fork. Allow to sit for 5 minutes.
  • In your food processor combine rolled oats, drained and rinsed chickpeas, and minced garlic. Pulse until combined. About 5-10 seconds.
  • Add nutritional yeast, Italian seasoning, salt, flax egg, and lemon juice. Pulse until combined. About 5 seconds. Transfer to a mixing bowl.
  • Change the attachment on your food processor from the blade to the shredder. Add zucchini. Transfer zucchini to the bowl with the chickpea mix. Stir to combine.
  • Using a small tablespoon cookie scoop, scoop 1 tablespoon of the chickpea and zucchini mixture. Roll into a ball and place on a parchment lined cookie sheet 2 inches apart. Continue until all mixture is used. Will make 12-15 balls.
  • Bake for 25 minutes or until golden brown.
  • While chickpea meatballs are baking heat marinara sauce in a large saucepan on low heat. When meatballs come our of the oven add them to the marinara sauce. Stir in 1 cup of arugula or fresh spinach (optional). Serve with your favorite pasta.


  1. Nutritional information is calculated without marinara sauce.
  2. Be sure to drain and rinse chickpeas if using from a can. If . you don't do this the chickpea meatballs will fall apart.
  3. After you combine all the ingredients in the food processor (chickpeas, oats, garlic, lemon juice, flax egg, Italian seasoning, salt, and nutritional yeast) you should have a consistency that sticks together.
  4. If your chickpea and zucchini mixture is too wet you can add a bit of cornmeal, or more ground oats to help absorb the moisture.
  5. This recipe does not call for you to squeeze the moisture out of the zucchini which saves time and an extra step, but add no more than 1 medium to small zucchini or 1 cup of shredded zucchini so that there isn't too much moisture.


Calories: 263kcal