Vegan Chickpea Cocktail meatballs
Say hello to the best Vegan Chickpea Cocktail Meatballs recipe. Featuring tender meaty textures, loads of Mediterranean flavors, and a tasty twist of luxe sweet dried cranberries. It doesn’t get much better or tastier than these vegan neatballs.These vegan Chickpea Cocktail meatballs are great for any time and any occasion. Serve them as tasty cocktail meatballs that everyone will adore, dish them up for your next party…or don’t even wait for a part; just serve them with a salad or a side of rice for your kids as a tasty easy weeknight dinner that’s sure to be a crowd-pleaser.
Ingredients
- 1-2 tbsp Olive Oil
- 1 15 oz can Chickpeas rinsed and drained
- ½ cup Rolled Oats gluten-free
- 1 cup Shredded Zucchini about 1 medium zucchini or squash
- ½ cup Dried Cranberries chopped
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- ½ tsp Sea salt or Kosher Salt
- Juice from ½ Lemon
Instructions
- Add chickpeas, rolled oats, garlic powder, onion powder, basil, oregano, salt, nutritional yeast, lemon juice, and cranberries to a food processor and pulse for 5-10 seconds until the mixture is very finely chopped.
- Next, add the shredded zucchini and pulse a couple of times until it’s just combined. Using two spoons or your hands, divide the mixture into 12 even-sized lumps and roll each lump into a ball.
Making in the Oven
- Heat the oven to 400F and line a baking sheet with baking paper. Place the “meatballs” on the lined baking sheet and lightly brush with olive oil.
- Bake in the oven for around 20-25 minutes or until the neatballs are golden and lightly crispy on the outside.Remove from the oven and serve.
Making in an air fryer
- Preheat the air fryer to 400°F.
- Place meatballs in a single layer in the air fryer. Turn the air fryer down to 380°F
- Cook neatballs for 10-12 minutes or until browned and lightly crispy on the outside.
- Rest 1-2 minutes before serving.