These chickpea beanballs are a delicious, vegan and gluten-free alternative to meatballs. Serve them with our roasted red pepper sauce for some extra flavor. I haven’t made any sort of “meatballs” for you yet so I thought it would be fun to continue going out of my comfort zone to create some cozy recipes for you while the weather is still cool.

Gluten free chickpea beanballs on parchment paper on a baking sheet with orange sauce.

 

WHY WE LOVE THEM

Before I get into what inspired me to create these meatballs, I must say that I have fond memories of eating meatballs when I was a kid with my Italian grandparents who made THE BEST meatballs. Since I know a lot of you are vegetarian, I only include optional meat alternatives in my recipes, which is why these are meat-less. Don’t worry, they’re still delicious.

A side view of a baking sheet full of chickpea beanballs on parchment paper

 

HOW WE MAKE THEM

PREP TIPS // The easiest way to prep these cute little beanballs is to make sure you have all of your ingredients laid out in front of you before you get started (including tools like your food processor and baking sheets, which I have below for you in the SHOP the RECIPE so you can see which tools I use for myself). I like to keep the chickpeas a little bit chunky in these balls so if you don’t want super soft beanballs, let the chickpeas stay a bit chunky!  

INGREDIENT SWAPS // You can easily swap out any beans of your choice; however, I used chickpeas in these beanballs because they’re loaded with protein and they have so much more flavor than other beans, in my opinion. You do what you want to do! 


THREE easy STEPS

Here’s how we made these Chickpea Beanballs with Roasted Red Pepper Sauce in three simple steps.

STEP 1 // Preheat your oven and prepare your baking tray with parchment paper.

STEP 2 // Combine all ingredients in a food processor and use your hands to form ball shapes. Transfer them to the prepared baking sheet and bake until golden brown.

STEP 3 // Remove from the oven, top with the Roasted Red Pepper Sauce and EAT!

 

Gluten free chickpea beanball with red pepper sauce on top of two balls.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

 

Roasted red pepper sauce on the side of a baking sheet with chickpea beanballs.

SHOP the RECIPE


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HOW WE EAT THEM

SERVING SUGGESTIONS // These beanballs would be delicious served with a dinner salad like my Easy Roasted Carrot & Apple Salad or in the place of meatballs on my Easy Roasted Red Pepper Pasta. I love storing any leftover sauce in the cute glass containers shown above in SHOP the RECIPE. You can use the parchment paper above to wrap the leftover beanballs and store them in the refrigerator.

OPTIONAL ORGANIC ANIMAL PROTEIN // If you’re a carnivore, you can serve these beanballs with some organic chicken on the side. If you like your chicken roasted, poached, sautéed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset, which is only available for a limited time.

Chickpea Beanballs with Roasted Red Pepper Sauce
Serves: 4
 
Prep
Cook
Total
 

These chickpea beanballs are a delicious, vegan and gluten-free alternative to meatballs. Serve them with our roasted red pepper sauce for some extra flavor.

Author: Amie Valpone
Recipe type: Entree

Ingredients

Instructions

  1. Mix ground flaxseeds and water; let sit for 10 minutes to make the 'egg' binder.

  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

  3. Combine flax 'egg' with the rye bread, chickpeas, basil, coconut milk, walnuts, 1/2 tsp. of the sea salt, ground cumin, pepper, and chili powder. Blend in a food processor until well combined but let the chickpeas stay chunky for texture when you bite into these beanballs. Then, using your hands, form the 'dough' into 2" balls and transfer them to the prepared baking sheet.

  4. Brush olive oil on top of each ball and sprinkle with remaining sea salt.

  5. Bake for 35-40 min or until golden brown.

  6. Meanwhile, make the Roasted Red Pepper Sauce.

  7. Remove the beanballs from the oven, set aside to cool for 5 minutes then serve warm, with our Roasted Red Pepper Sauce.

Nutrition Facts
Chickpea Beanballs with Roasted Red Pepper Sauce
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 3mg1%
Sodium 792mg34%
Potassium 191mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 270IU5%
Vitamin C 0.2mg0%
Calcium 62mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of AmieValpone.com. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

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