Savory Vegan Meatballs

🛒 Ingredients

• #Base & Binder;
• 1 can (400 g) chickpeas, drained and rinsed
• 150 g cooked lentils (brown or green) — drained well
• 80 g rolled oats (blended into coarse flour) or breadcrumbs
• 3 tbsp chickpea flour (binds perfectly instead of egg)
• #Aromatics & Seasoning;
• ½ small onion, very finely diced or grated.. 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari.. 1 tbsp tomato paste.. 1 tsp dried oregano.. 1 tsp dried thyme
• ½ tsp smoked paprika.. ½ tsp ground cumin.. ¼ tsp black pepper.. ½ tsp salt (adjust to taste)
• 1 tbsp nutritional yeast (optional, adds savory depth)
• 1–2 tbsp olive oil or neutral oil for shaping and baking
• #Optional Glaze/Sauce;
• 150 ml vegetable broth.. 1 tbsp soy sauce
• 1 tsp maple syrup.. 1 tsp cornstarch mixed with 1 tbsp water

👩‍🍳 Instructions

1. 1

   Prepare the base: Place drained chickpeas and lentils in a food processor. Pulse 5–7 times until coarsely chopped — do NOT blend into smooth paste! You want texture so the meatballs stay firm. Transfer to a large bowl.

2. 2

   Mix ingredients: Add oat flour/breadcrumbs, chickpea flour, onion, garlic, soy sauce, tomato paste, herbs, spices, and nutritional yeast. Mix thoroughly with your hands — knead gently until well combined and holds together when squeezed. If too wet, add 1 tbsp extra breadcrumbs. If too dry, add 1 tsp water.

3. 3

   Shape: Lightly oil your hands. Roll into smooth, tight balls about 3–4 cm across. Place on a baking sheet lined with parchment paper. Brush lightly with oil.

4. 4

   Bake: Preheat oven to 200 °C (400 °F). Bake for 20–25 minutes, turning halfway through, until golden and firm all over. For extra crispiness, pan‑fry in a little oil over medium heat for 8–10 minutes instead.

5. 5

   Make sauce (optional): Whisk broth, soy sauce, and maple syrup in a small pan. Simmer, stir in cornstarch slurry, cook until thickened. Toss warm meatballs in glaze or serve with marinara, pasta, rice, or vegetables.