Vegan Meatballs (Chickpea-Zucchini)


Vegan Meatballs

Vegan Meatballs

Once upon a time when my mum went to see my gran….nah jk let’s get straight to the recipe 😀

This was my first shot at making vegan meatballs. I used chickpeas & zucchini as the base ingredients. Zucchini is a seasonal veggie where I live so it was a perfect ingredient to try in this recipe.

Vegan Meatballs

Flax egg does a fantastic job of binding all the ingredients together. I used 3 tablespoons of water + 1 tablespoon of ground flax meal to make the egg. Pretty easy!

Vegan Meatballs

Vegan Meatballs

I fried them in my skillet (used around 5-6 tablespoons of oil).

It’s tricky to evenly fry these vegan meatballs at all sides but hey even with my amateur frying skills, I ended up with these….pretty neat if you ask me!

Vegan Meatballs

These tasted REALLY GOOD!! I tried baking a second batch of these vegan meatballs but they weren’t as texture-ous and ‘flavorful’ as the fried ones. Really hard to explain really.

Served them over spaghetti and homemade sauce and I LOVED IT! (9/10).

Vegan Meatballs

Let’s get started!

Vegan Meatballs
5 from 1 vote

Vegan Meatballs

Easy Vegan Meatballs Recipe. 11 Ingredients, Under 30 Minutes. 

Course Lunch
Cuisine Italian
Keyword meatballs, vegan, vegan meatballs, vegetarian meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 6 hours
Total Time 35 minutes
Servings 14 meatballs
Calories 162 kcal
Author Veganbell


  • 1 tablespoon olive oil
  • 4 cloves garlic chopped
  • 1/2 inch ginger chopped
  • 1 onion chopped
  • 2.5 cups grated zucchini
  • Salt
  • Pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon coriander powder
  • 2 cups chickpeas soaked overnight & boiled
  • 1 tablespoon ground flax meal
  • 3 tablespoons water
  • 1/4 cup cilantro chopped
  • 2 cups oat flour
  • 6 tablespoons oil


  1. Let's prep the binding ingredient (i.e. flax egg) first. Mix 1 tablespoon ground flax meal + 3 tablespoons water in a small bowl and set aside (at least 15 minutes).

  2. Heat a pan over medium heat. Add 1 tablespoon olive oil. Once it's hot, add garlic + ginger + onion. Stir and saute until the onions turn golden (2-3 minutes).

  3. Add zucchini, salt, pepper, smoked paprika, and coriander. Stir and mix. Cook for 6-8 minutes over medium heat. Turn off the heat and set aside.

  4. In a large mixing bowl, add the boiled chickpeas. Using a potato masher, mash them well. (If they don't mash, boil some more until they're super soft).

  5. Add the zucchini mixture on top. Then add the flax egg (that we made earlier) + freshly chopped cilantro + oat flour. Mix well and combine. If your mixture is runny and you're worried it wont turn into a ball, just add some more flour and mix.

  6. Cover the mixing bowl and put it in the fridge for 6-8 hours.

  7. Once it's chilled and set, scoop out around 1.5 tablespoons of the mixture, and roll them into balls (mines were the size of a golf ball). You should end up with around 14 balls. Place them on a plate and set aside.

  8. Heat a pan and add 5-6 tablespoons of oil. Once it's hot, gently add the meatballs and fry on all sides. Repeat the same for the remaining meatballs.

  9. That's it, your vegan meatballs is ready. Serve over spaghetti & sauce. 🙂

Recipe Video

Recipe Notes

Simply blend rolled oats to make oat flour.

Nutrition Facts
Vegan Meatballs
Amount Per Serving (1 meatball)
Calories 162 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Carbohydrates 15.6g5%
Fiber 3.1g13%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, check out these deep-fried Onion Fritters. If you enjoy my blog, you’ll love my Instagram.

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  1. Thank you for this! I gave it a try earlier for lunch and really enjoyed it. That tip about adding more flour to make the batter less runny saved my life lol.