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Easy Homemade Mediterranean Veggie Balls

Featured in Snacks and bites for hungry moments.

These veggie balls mix the creaminess of roasted eggplants with the high-protein goodness of chickpeas. Baking the eggplants first intensifies their taste and brings out their soft texture. Blended with chickpeas, this creates a balanced consistency. Smoked paprika and fresh herbs add a bold Mediterranean aroma. Chickpea flour acts as both a binder and an extra protein boost. Finally, pan-searing gives a light crispy exterior that contrasts wonderfully with the tender inside.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 00:30:15 GMT
Eggplant and chickpea veggie balls Pin it
Eggplant and chickpea veggie balls | Tastyhush.com

Eggplant chickpea meatballs combine Mediterranean flavors with wholesome comfort food appeal. This vegetarian recipe transforms simple ingredients into a satisfying dish that even meat lovers enjoy. The tender eggplant pairs perfectly with chickpeas to create balls that are crispy outside and moist inside.

These meatless balls are always a hit at dinner parties. Even skeptical guests are won over by their meaty texture and rich flavor profile.

Key Ingredients

  • Eggplants (2 small): Select firm, glossy ones with smooth skin
  • Chickpeas (240g): Jarred chickpeas work best for tenderness
  • Chickpea flour (60g): Adds binding power and protein
  • Smoked paprika: Provides essential depth of flavor
  • Fresh parsley: Flat-leaf variety for best flavor
  • Garlic and onion: Creates the aromatic foundation

Preparation Steps

1. Preparing the Eggplant
- Heat oven to 210°C with fan
- Score flesh in a diamond pattern
- Brush generously with olive oil
- Cook until flesh is completely tender
2. Making the Mixture
- Drain and dry chickpeas thoroughly
- Pulse to maintain texture
- Add seasonings last
- Ensure mixture holds together
3. Forming the Balls
- Keep hands slightly wet
- Make uniform-sized balls
- Pack gently to maintain lightness
4. Cooking Method
- Use hot oil in a heavy pan
- Cook in batches
- Roll for even browning

Mediterranean cooking has transformed my approach to eggplant. While we prepare it many ways, these meatballs remain our household favorite.

Eggplant Chickpea Meatballs Pin it
Eggplant Chickpea Meatballs | Tastyhush.com

Storage Tips

Uncooked meatballs freeze well for up to 3 months. Flash-freeze on a tray before transferring to freezer bags.

Serving Suggestions

Serve these versatile meatballs:
- As appetizers with yogurt sauce
- In grain bowls with roasted vegetables
- In pita sandwiches
- Alongside couscous or quinoa

Pro Tips

- Chill mixture before shaping
- Add chickpea flour gradually if too wet
- Include harissa for extra heat

This signature recipe demonstrates how vegetarian cooking can be both nourishing and delicious. The combination of textures and flavors creates a dish that satisfies everyone, proving that creative vegetable cooking can rival traditional meat dishes.

Frequently Asked Questions

→ Can the mixture be made in advance?
Yep, you can store it in the fridge for up to 24 hours. Shape the balls when you're ready to cook.
→ What about freezing these balls?
Sure! After cooking and cooling, freeze them for up to 3 months.
→ How do you serve these veggie balls?
They’re great with tomato sauce, in a sandwich, alongside grilled veggies, or on a salad.
→ Is there an alternative to chickpea flour?
Yes, you can swap it with gluten-free breadcrumbs or quinoa flour while keeping it gluten-free.
→ Are the balls delicate and hard to handle?
Not if you let them rest and adjust the flour to match how moist the mix is.

Mediterranean Veggie Balls

Soft Mediterranean-inspired veggie balls, perfect for a protein-packed vegetarian meal.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings (approximately 16 balls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Seasonings and Binders

01 A teaspoon of smoked paprika
02 3 to 4 tablespoons of fresh parsley
03 60 grams of chickpea flour
04 Salt and pepper, to taste
05 Extra virgin olive oil

→ Vegetables and Legumes

06 400 grams of canned chickpeas (drained)
07 Two small eggplants
08 One onion
09 Two garlic cloves

Instructions

Step 01

Slice the eggplants in half, cut marks into the flesh, and brush them with olive oil. Bake at 210°C for 30 minutes, making sure they turn soft and tender.

Step 02

Combine the eggplant flesh, chickpeas, onion, and garlic in a food processor. Blend everything together until you get a smooth but slightly textured mix.

Step 03

Mix in the smoked paprika, chickpea flour, and the parsley. Sprinkle in some salt and pepper. Let the mixture chill in the fridge for about 30 minutes.

Step 04

With wet hands, shape the mixture into apricot-sized balls. Brown them all around by frying in olive oil.

Notes

  1. You can adjust the flour depending on how wet the mixture is.
  2. Great as a filling vegetarian meal option!

Tools You'll Need

  • Mixing bowl
  • Blender or food processor
  • Non-stick skillet
  • Baking tray

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 8 g
  • Total Carbohydrate: 32 g
  • Protein: 12 g