Baked Chickpea Meatballs with Zucchini, Feta, and Herbs

Crispy Chickpea Meatballs: The Vegetarian Recipe You’ll Make on Repeat

These easy baked chickpea meatballs are packed with veggies, herbs, and protein—perfect for bowls, pitas, salads, or as a healthy snack.

Looking for a flavorful vegetarian recipe that checks every box for taste, texture, and versatility? These chickpea meatballs are your new go-to. Loaded with plant-based protein, fresh vegetables, herbs, and tangy feta, they're crispy on the outside, tender on the inside, and perfect for everything from grain bowls to pita wraps.

Whether you’re vegetarian, flexitarian, or just looking for a meatless meal prep idea, this recipe delivers on all fronts—no frying, no fuss.

Why You’ll Love These Chickpea Meatballs

• Plant-based & protein-packed: Chickpeas bring protein, fiber, and staying power.

• Loaded with veggies: Grated zucchini and carrots keep them moist without the need for excess oil.

• Crispy without frying: A generous spray of olive oil before baking delivers that perfect golden crust.

• Meal prep–friendly: Make a batch and store them for quick weekday lunches or dinners.

Ingredients You’ll Need

For the Chickpea Meatballs:

• 1 (15 oz) can chickpeas, rinsed and drained

• ½ cup shredded zucchini

• ½ cup shredded carrot

• ½ cup crumbled feta cheese

• ¼ cup diced red onion

• 3 garlic cloves, minced

• 2 tbsp chopped fresh parsley

• ½ tsp lemon zest

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ tsp dried oregano

• ¾ cup panko breadcrumbs

• Avocado or olive oil spray

For the Mediterranean Bowl (optional but recommended):

• Cooked rice, quinoa, or cauliflower rice

• Arugula or mixed greens

• Tzatziki sauce

• Pickled red onions

• Chopped cucumber

• Chopped tomatoes

• Tahini dressing

• Crumbled feta

How to Make Chickpea Meatballs

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 meatballs

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a food processor, combine the chickpeas, zucchini, carrots, feta, red onion, garlic, parsley, lemon zest, salt, pepper, and oregano. Pulse until combined but not fully smooth—you want some texture.

3. Add the breadcrumbs and pulse a few more times until just incorporated.

4. Use lightly oiled hands or a small scoop to form into 1½-inch balls. Place them evenly on the prepared baking sheet.

5. Spray generously with avocado or olive oil.

6. Bake for 18–23 minutes, or until golden on the bottom and crispy on the outside.

7. Serve as desired: over rice bowls, in pitas, on top of salads, or with your favorite sauce.

Recipe Tips & Variations

• Don’t overprocess: The mixture should be sticky and textured, not mushy.

• Add spices: For more flavor, try adding cumin, smoked paprika, or chopped spinach.

• Air fryer option: Cook at 375°F for 10–12 minutes, shaking halfway through.

• Make it gluten-free: Use gluten-free breadcrumbs for a celiac-friendly version.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 5 days. Reheat in the oven or air fryer for crispiness.

• Freezer: Freeze on a baking sheet for 1–2 hours, then transfer to a freezer bag. Reheat at 375°F for 20 minutes from frozen.

Sauce Pairing Ideas

• Tzatziki

• Tahini dressing

• Marinara sauce

• Hummus

• Romesco

• Spicy harissa

• Jalapeño ranch

Chickpea meatballs might just become your new favorite plant-based staple. They’re endlessly versatile, totally satisfying, and packed with Mediterranean-inspired flavor. Whether tucked into pitas or enjoyed over a grain bowl with creamy sauces and crisp veggies, they make eating meatless feel anything but boring.

Stay tuned to The Horizons Times for more delicious vegetarian recipes and fresh, creative ideas for modern weeknight cooking.