These flavorful chickpeas are paired with various colorful veggies and rolled into amazing healthy chickpea balls! They are vegan, protein and fiber-packed, oil-free, and gluten-free!
They make a perfect to-go lunch, a tasty snack, or a healthy family dinner. Abundant in vegetables and spices, they are protein, vitamin, and antioxidant-rich yet full of flavor and tastiness.
Simple Whole Food Ingredients
The recipe for these tasty chickpea balls is plant-based. They are cooked without any oil or other processed ingredients. They are baked, not fried. Here are the several simple ingredients you’ll need:
- chickpeas – I cooked my own chickpeas, however, you can also use canned
- parsley – use fresh parsley
- vegetables – I used carrot, red pepper, and onion
- sweet corn – I used frozen, you can alo use canned
- green peas – I used frozen, canned is also fine
- flax seed – use ground flaxseed (you can easily grind whole flax seeds in a blender)
- spices – you need fresh garlic, paprika, cumin, curry powder, coriander, and salt
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to serve
You can enjoy these healthy chickpea balls as part of a main mail or snack, or appetizer. Here are some serving suggestions:
- Dip them in any kind of sauce or dip, such as this easy and smooth Universal Cashew Sause or 5-minute Walnut Sauce. You can try also try them with this Creamy Zucchini Dip.
- Enjoy these chickpea balls in a pita/sandwich wrap with sauce and veggies
- Serve them with a big rich salad, like this Cucumber Carrot Salad or Broccoli and Tofu Green Salad.
- Make a colorful buddha bowl together wih some veggies, greens, cooked rice, noodles, avocado
- Make a burger – shape the mixture into patties and use them in your veggie burger
Health Promoting Vegan Chickpea Balls
- Only healthy whole natural plant food ingredients, oil-free and no sugars!
- No animal products and no oils are used so that you are protected against heart disease, diabetes, even cancer!
- Chickpeas and peas are probably one of the best sources of protein as well as resistant starch which is important for gut health.
- Fiber-rich and contain only healthy complex carbs which are slow to digest, keep you full for longer and stop you from overeating.
- Broccoli, onions, and garlic are abundant in isothiocyanates or organosulfur compounds that are shown to prevent disease and detoxify the body.
- Fresh parsley, black pepper, curry, coriander, and cumin are also antioxidant and phytonutrient-rich, fighting inflammation, oxidative stress, and aging.
- Omega-3 and lignan-rich flax seeds boost your immune system and protect your brain.
- Baked, not fried to preserve nutrition
These Baked Chickpea Balls are:
- plant-based (vegan)
- whole food
- made with simple patry ingredients
- packed with healthy plant protein
- perfect for vegan lunch or dinner
more healthy Plant-based meals
- Easy & Healthy Plant-based Party Dip
- Creamy Chickpea Curry
- Soft and Chewy White Bean Nuggets
- Easy Vegan No Oil Baked Zucchini Sticks
- Cauliflower Burger Patties
If you give these Baked Chickpea Balls a try, I’d love a comment and recipe rating below. You can snap a picture and don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove, I would love to see your remakes!
- 5 cups (750 g/26 oz) cooked chickpeas
- ¼ bunch (30 g/1 oz) fresh parsley, chopped
- 1 onion (100 g/3.5 oz)
- 4 cloves garlic
- ½ cup (65 g/2.3 oz) frozen sweet corn
- ½ cup (65 g/2.3 oz) frozen green peas
- 1 medium carrot (130 g/4.5 oz), diced
- ½ cup (70 g/2.4 oz) diced red pepper
- 3 tbsp ground flax seed
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- 2 tsp salt
- Preheat the oven to 350°F (180°C).
- Place the frozen corn, green peas and diced carrot in a saucepan with ½ cup (120 ml) water. Bring to a boil and cook for 10 mins. Once ready, drain the water.
- Meanwhile, put the onion, garlic, cooked chickpeas, and chopped parsley in a food processor. If your food processor is small you'll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until everything is well mixed. Put the mixture in a large bowl.
- Add the cooked and drained corn, peas, and carrot, and the diced red pepper to the bowl as well. Season with paprika, cumin, curry, coriander, and salt. Add the ground flax seed and stir everything well.
- Take about a full teaspoon of the mixture and roll into small balls or patties. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes.
- Enjoy them topped with our quick 5-minute Cashew Sauce.
- If you use dry chickpeas, you'll need about 2 cups (360 g). Soak them overnight (for 12 hours). Then, put them in a pot, cover with water, and bring to a boil. Cook for about 40 mins or until soft.
- You can shape the chickpea mixture into balls or patties and make a veggie burger.
- You can add different vegetables to the balls according to your taste or leave some out.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 636Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 265mgCarbohydrates: 110gFiber: 32gSugar: 26gProtein: 33g
Nutrition information isn’t always accurate.