Chickpea Meatballs with Garam Masala

4 from 1 vote

Chickpea Meatballs with Garam Masala

This is a variation of our vegetarian meatball base recipe. We mash chickpeas with Indian spices, garlic, and ginger for flavor that can’t be beat! Serve these chickpea meatballs as an appetizer, or make them the center of a beautiful Whole Life Plate.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Indian

Servings: (3 meatballs)

Calories: 164kcal

Ingredients

Cooking spray
1, 15- ounce can low-sodium chickpeas
¼ cup Panko bread crumbs
2 Tablespoons chopped fresh cilantro
1 Tablespoon extra virgin olive oil
1 Tablespoon finely diced shallot
1 large egg
1 small garlic clove, minced (~1 teaspoon)
½ teaspoon fresh minced ginger
¾ teaspoon garam masala
¼ teaspoon turmeric
¼ teaspoon kosher salt
Dash pepper

Instructions

Preheat oven to 425ºF.
Drain beans in a colander, but reserve the juice. Place beans in a large mixing bowl and mash until almost smooth or leave slightly chunky.
Add bread crumbs, cilantro, extra virgin olive oil, shallot, egg, garlic, ginger, spices, salt, and pepper. Mix until combined. If mixture is crumbly, add some of the reserved bean juice.
Spray a pan with cooking spray. Use a portion scoop or spoons to create golf ball sized meatballs and place on the pan, spaced ~1” apart.
Cook 8-10 minutes or until cooked through and slightly brown on the edges. Enjoy!

Notes

Do not overcook the meatballs or they will dry out! Once the edges are brown, remove them from the oven.

Nutrition