If you're on the hunt for a delicious, nutritious, and easy-to-make vegan recipe, these Chickpea and Courgette Meatballs with Mint are sure to hit the spot: perfect for a weeknight dinner or a weekend treat!
Questa ricetta è disponibile anche in italiano
These Vegan Chickpea and Courgette Meatballs with Mint are a wonderful addition to your plant-based recipe collection. Whether you're a seasoned vegan or just trying to eat more plant-based meals, these meatballs are sure to become a favourite. They’re easy to make, full of flavour, and perfect for any meal of the day.
So, next time you're in the mood for something healthy yet satisfying, give these meatballs a try—you won’t be disappointed!
Also try Vegan Eggplant Meatballs, Lentil Meatballs and Black Bean Meatballs with Cranberries.
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🌟Why You'll Love this Recipe
These meatballs are not just another vegan substitute; they stand out with their unique combination of chickpeas, courgette (zucchini), and mint. Here's why you'll love them:
Easy to Make: With just a few simple ingredients, you can whip up these meatballs in no time. They’re great for meal prep too!
High in Protein and Fiber: Chickpeas are a fantastic source of plant-based protein and fiber, keeping you full and satisfied.
Light and Fresh: The courgette adds a lightness to the meatballs, while the mint gives them a refreshing twist, perfect for any season.
Versatile: Serve these meatballs with pasta, in a wrap, or on top of a salad. They’re incredibly versatile and can be paired with a variety of dishes.
🔪 How to Make Vegan Chickpea and Courgette Meatballs
Prepare the Ingredients: Start by grating the courgette and squeezing out any excess moisture. This step is crucial to ensure that your meatballs hold together well. You can do this with a large-holed cheese grater or with a food processor that can be set up with grating blades. Once done, set the courgette aside.
"Mash" the Chickpeas: Drain the chickpeas (keep aquafaba for other recipes!) and add to a food processor bowl. Pulse a few times until chickpeas are broken down, but keep some chunks for texture. Alternatively you can mash the chickpeas with a fork or potato masher.
Combine the Ingredients: Add the grated courgette, chopped mint, minced garlic, chickpea flour, salt, and pepper to the mashed chickpeas. Mix everything together until well combined. If the mixture feels too wet, add more chickpea flour until it reaches the right consistency.
Shape the Meatballs: With your hands, shape the mixture into small meatballs. Alternatively, you can fill up a half sphere silicon mould for small bites (recommended for buffets).
Cook the Meatballs: Line a parchment paper over a baking tray and lightly oil. Place the meatballs and cook in the oven at 190°C (375°F) for around 20-25 minutes (depending on the size), or until golden brown, making sure to flip them half way through to achieve uniform cooking. They can be also cooked in the air fryer at 180°C (355°F) for 15 minutes (flipping them after the first 10 minutes) or in a large frying pan over medium heat for about 8-10 minutes, turning occasionally until they are golden brown and crispy on all sides.
Serve and Enjoy: These meatballs are incredibly versatile. Serve them with your favourite dipping sauce as a starter, over spaghetti with marinara-style sauce for a rich main, in a pita with hummus and salad, or simply enjoy them on their own with a side of your favourite vegetables.
✍🏻Tips for the Best Vegan Meatballs
Squeeze Out Moisture: Make sure to squeeze out as much moisture as possible from the grated courgette to prevent the meatballs from becoming too soft.
Adjust Seasonings: Feel free to play around with the seasonings. If you prefer a bit of spice, add some crushed red pepper flakes or a pinch of cayenne pepper.
🥡Storage
Cooked chickpea and courgette meatballs with mint can be stored in the fridge in an air-tight container for up to 5 days.
Alternatively, they can be frozen for 3-4 months.
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