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Easy Cauliflower Chickpea Meatballs

These Easy Cauliflower Chickpea Meatballs or should I say vegan Meatless Meatballs are so deliciously flavourful, tender on the inside and crispy on the outside - and they’re loaded with Mediterranean flavours. It doesn’t get any better than that.
Made with cauliflower, chickpeas, fresh basil and sun-dried tomatoes they taste like a small slice of Italy - a delicious, mouthwatering and irresistible Mediterranean slice that is. 
Course Dinner
Cuisine American, Mediterranean
Keyword vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 1 head Cauliflower Broken into florets
  • 1 Red Bell Pepper Chopped
  • 1 15 - ounce can Chickpeas Drained and drained
  • 1 Red Onion Chopped
  • 2 cloves Garlic Minced
  • 1 cup Panko Breadcrumbs
  • 1 tsp Turmeric
  • 2 tsp Smoked Paprika
  • 2 tbsp Tomato Paste
  • 3 tbsp Sun-dried Tomatoes Chopped
  • 1 bunch Fresh Basil Chopped
  • Pinch of salt
  • Pinch of Pepper

Instructions

  • Preheat oven to 375F and line a baking tray with baking paper.
  • Cook the cauliflower in a pot covered with water for 12 minutes or until the cauliflower is tender (test by poking it with a knife)
  • Heat a skillet with olive oil and sauté the chopped onion and bell pepper at medium heat for 3 minutes or until the onions are soft.
    Once the onions have softened, add the minced garlic and stir together. Let everything cook for one more minute.
  • Next, add the cooked and drained cauliflower to a food processor along with the chickpeas, onion/pepper mix and all the rest of the ingredients and process until everything is combined (be careful not to process too much as the chickpeas should still have a little texture).
    The mixture should be wet but come together in a ball without falling apart. 
  • Next, use two spoons or your hands to shape the mixture into meatballs and place the meatballs on the lined baking tray. Sprinkle sesame seeds on top (optional).
  • Bake the meatballs in the oven for 20 minutes, before flipping them over and baking for 15-20 minutes on the other side or until the meatballs are golden and slightly crispy on the outside. 
    Serve with your favourite side dish and enjoy. 

Notes

Freezer friendly.