If you need a quick, healthy meal then you have to try these Crispy Chickpea Meatballs & Tahini Brussels Sprouts! Not only are they so easy to make, but this meal is super delicious and nutritious.
- Canned Chickpeas: I like the convenience of using canned chickpeas in this recipe. You can always soak some dried chickpeas if you have them!
- Flavor Makers: A mixture of Garlic, Cumin, Oregano, and Salt & Pepper will add flavor and depth to the chickpea meatballs.
- Bread Crumbs: You can use regular or gluten-free bread crumbs.
- Flour: Also the option to use gluten free or regular flour here.
- Olive Oil: You will need a bit of olive oil to get the meatballs nice and crispy!
Tahini Drizzled Brussels Sprouts:
- Brussels Sprouts: You can slice your Brussels sprouts in halves or quarters, depending on how big you want them.
- Olive Oil: We will sauté the Brussels sprouts in some olive oil to get them nice and crispy!
- Garlic: For a bit of extra flavor on the sprouts, I added some minced garlic to the pan.
- Tahini: You can top it all off with a drizzle of tahini.
- Lemon: A squeeze of lemon on top adds a bit of freshness and rounds out those flavors!
How to Make This Recipe
These delicious chickpea meatballs & tahini Brussels sprouts can come together in just 30 minutes! Here are the simple steps:
- Make the Meatball Mixture: If using a food processor, add the canned chickpeas (not drained), onion, garlic, bread crumbs, flour, and olive oil to to the food processor and blend until think and well combined. If you are making the mixture by hand (without a food processor), heat the olive oil in a pan. Pour in the chickpeas, onion, spices, and garlic and cook for 5-6 minutes. Remove from heat and smash with a fork. Then, mix with the breadcrumbs and flour.
- Shape the Meatballs: Using a tablespoon, scoop a heaping tablespoon of the mixture and roll in your hands to form the scoops into balls. If you find that the meatballs are too dry and aren't holding together, add 1-2 tablespoon of water or olive oil to help them hold together.
- Fry the Meatballs: Heat your skillet on the stove at medium heat. Add 2 tablespoons of olive oil to the pan. Once the oil is hot, fry your meatballs in the pan until all of the sides are golden brown.
- Make the Brussels Sprouts: Slice the Brussels sprouts in half or quarters. Heat a large skillet to medium heat and add 1-2 tablespoon of olive oil. Once hot, add the garlic and cook for 1-2 minutes. Add the Brussels sprouts to the skillet and fry, stirring often to get all of the sides crispy. Season with salt & pepper. After about 10 minutes, they should be good to go.
- Serve: Serve the Brussels sprouts with a drizzle of tahini and a squeeze of lemon. Top them off with the vegan chickpea meatballs and an additional drizzle of tahini if desired!
- If the chickpea meatball mixture is too wet after mixing, you can add breadcrumbs or a little bit of flour in increments until it is the desired texture.
- If the chickpea meatball mixture is too dry, add a little bit of water or olive oil to give it moisture until it is the desired texture.
- These vegan chickpea meatballs are versatile and can be paired with pasta, or placed in a pita for a different kind of meal!
- To Store: Place the left over Brussels sprouts and meatballs in separate containers. These will stay good in the fridge for up to 3 days. To reheat, simply pop them in the microwave!
- To Freeze: Make extra of these vegan chickpea meatballs and freeze them for later! These are a great make ahead option and are freezer friendly. Just let them cool after cooking, and them place them in a freezer bag. They can be in the freezer for up to 3 months. When you are ready to eat them, just pop them in the oven at 325 degrees for about 15-18 minutes until heated through.
More Easy Dinner Recipes to Try
- Sweet Potato Chickpea Salad
- Creamy Coconut Curry & Rice Casserole
- Spaghetti Squash with Tofu
- Vegan Pumpkin Chili
Chickpea Meatballs & Tahini Brussels Sprouts
- 15 oz canned chickpeas
- ¼ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ cup regular or gluten-free bread crumbs plus more for thickening
- ¼ cup gluten-free flour
- 3 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Tahini Drizzled Brussels Sprouts
- 1 lb brussels sprouts
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 4 tablespoon tahini
- juice from one lemon
- salt and pepper to taste
Forming The Chickpea Meatballs
- If using a food processor, add the entire contents of the canned chickpeas + the onion, spices, garlic, bread crumbs, gluten-free bread crumbs and olive oil to a food processor and blend until thick and well combined. If the mixture is too wet to be able to shape into meatballs, add more bread crumbs or flour (2-3 tablespoon at a time).
- If making the meatballs by hand, heat the olive oil over medium heat for 1-2 minutes. Pour in chickpeas, onion, spices, and garlic and cook for 5-6 minutes. Remove from heat and smash the mixture with a fork. Once all of the chickpeas are roughly smashed, mix them with the breadcrumbs. If the mixture is too wet to be able to shape into meatballs, add more bread crumbs or add a little flour (2-3 tablespoon at a time.)
- Using a tablespoon, scoop a heaping tablespoon of the mixture and roll in your hands to form the scoops into balls. If you find that your meatballs are too dry and aren't holding together well, add 1-2 tablespoon of water or olive oil to help them hold together.
Frying The Meatballs
- Next, reheat your skillet on the stove to medium and add 2 more tablespoons of olive oil. Once the oil is warmed, fry your meatballs in the pan until all of the sides are golden brown.
Crispy Brussels Sprouts
- Slice Brussel Sprouts in half or quarters. Heat a large skillet to medium heat. Pour in 1-2 tablespoon of olive oil. Once hot, add the garlic and cook for 1-2 minutes until it sizzles.
- Add the brussels sprouts to the skillet and fry, stirring often, until they are browned and crispy (about 10 minutes). Season with salt and pepper. Remove from heat and drizzle with tahini and lemon juice. Serve topped with the meatballs. Add more tahini for serving!