Quinoa & Chickpea Balls — Better Than Meat!
Looking for a high-protein, plant-based meal that’s flavorful, filling, and 100% vegan? These Quinoa & Chickpea Balls are packed with fiber, protein, and wholesome ingredients. Serve them as a snack, in wraps, or with your favorite sauce for a satisfying meatless option!
🌿 Ingredients
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1 cup cooked quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 2 tbsp chickpea flour (or any flour you prefer)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric (optional for color)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
👩🍳 Instructions
- Prepare ingredients:
Cook quinoa according to package directions and let it cool. Drain and rinse chickpeas if using canned. - Mash & mix:
In a large bowl, mash chickpeas using a fork or potato masher (leave some texture). Add quinoa, onion, garlic, carrot, flour, olive oil, and spices. Mix until well combined.
(If the mixture feels too soft, add a bit more flour.) - Shape:
Roll the mixture into small balls using your hands — about 1 to 1.5 inches in diameter. - Cook options:
- Pan-fry: Heat a little oil in a non-stick pan and cook until golden brown on all sides.
- Bake: Place on a parchment-lined baking tray and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Air-fry: Cook at 375°F (190°C) for 12–15 minutes.
- Serve:
Enjoy hot with hummus, tahini sauce, or inside pita wraps with veggies.
🍽️ Serving Ideas
- Toss with tomato sauce and spaghetti
- Add to Buddha bowls or salads
- Serve as an appetizer with dipping sauces
- Stuff in wraps or sandwiches
🧊 Storage
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months — reheat in oven or air fryer.
