Vegan chickpea meatballs in creamy curry sauce in a pan served with a bowl of rice

Baked chickpea “meatballs” in creamy tomato curry sauce are a delicious vegan dish, rich in flavor and packed with nutrition. Chickpea meatballs are great options if you wish to incorporate more plant-based meals into your everyday life. They are also versatile: you can bake or pan fry them and eat with different kinds of sauce: Indian curry, Thai curry, or simple marinara sauce.

Serving Size: 4-6 (about 20 meatballs)

Ingredients for Vegan Chickpea Meatballs

  • Canned chickpeas, 2 Cups, drained and rinsed
  • Ground chia seeds, 2 Tablespoon
  • Water, 6 Tablespoon
  • Onion, 1, chopped
  • Garlic, minced, 1 Tablespoon
  • Italian seasoning, 1 teaspoon
  • Dried basil, 1/2 teaspoon
  • Paprika or smoked paprika, 1/2 teaspoon
  • Coriander, 1/4 teaspoon
  • Cumin, 1/4 teaspoon
  • Sea salt, 1 teaspoon
  • Ground black pepper, 1/2 teaspoon
  • Fresh parsley, 1/4 Cup
  • Arrowroot flour, 1/2 Cup
  • Almond flour, 1/2 Cup
  • Olive oil, 2 Tablespoon, for brushing

Ingredients for Creamy Tomato Curry Sauce

  • Onion, 1, finely chopped
  • Garlic, minced, 2 Tablespoon
  • Ginger, minced, 1 Tablespoon
  • Garam masala, 1 teaspoon
  • Turmeric, 1 teaspoon
  • Cayenne pepper, 1/4 teaspoon, optional
  • Coconut cream, 2 Cups
  • Tomato paste, 2 Cups
  • Sea salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions for Curry Vegan Chickpea Meatballs

1.Make chia egg by mixing ground chia seeds and water. Set aside the chia egg while preparing for other ingredients. Preheat the oven to 190˚C (375˚F).

2.Drain and rinse canned chickpeas. In a processor or blender, add chickpeas, chopped onion, and garlic and mix until combined. Add the herbs, spices, chia egg, and arrowroot flour and pulse until dough forms.

3.Move the mixture to a bowl and add almond flour to coat it. Take a small amount of dough and roll into about a 2 cm sized ball. If the dough is too sticky to handle, use more almond flour to coat the mixture. If it’s too dry, add a little bit of oil or water.

4.In a lined baking sheet, place the chickpea meatballs evenly. Brush them with olive oil.

5.Bake the meatballs for 10 minutes at 190˚C (375˚F). Flip them and bake additional 10-15 minutes until the edges turn golden and crispy on the outside. Set aside.

6.In a large oiled pan, stir fry chopped onion, garlic, and ginger until soft.

7.Add the spices and mix well to bring out the rich aroma.

8.Pour coconut cream and tomato paste to the pan. Stir well until the sauce thickens.

9.Throw the chickpea meatballs and combine well with the sauce.

10.Sprinkle chopped parsley for garnish. Serve with rice, naan, or salad.

Watch How to Make Curry Vegan Chickpea Meatballs

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Vegan Chickpea Meatballs in creamy tomato curry sauce

Curry Vegan Chickpea Meatballs


  • Author: graceoh@wellforher.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6
  • Diet: Vegan

Description

Baked chickpea “meatballs” in creamy tomato curry sauce are a delicious vegan dish, rich in flavor and packed with nutrition. Chickpea meatballs are great options if you wish to incorporate more plant-based meals into your everyday life. They are also versatile: you can bake or pan fry them and eat with different kinds of sauce: Indian curry, Thai curry, or simple marinara sauce.


Ingredients

Ingredients for Vegan Chickpea Meatballs

  • Canned chickpeas, 2 Cups, drained and rinsed
  • Ground chia seeds, 2 Tablespoon 
  • Water, 6 Tablespoon 
  • Onion, 1, chopped 
  • Garlic, minced, 1 Tablespoon 
  • Italian seasoning, 1 teaspoon 
  • Dried basil, 1/2 teaspoon 
  • Paprika or smoked paprika, 1/2 teaspoon 
  • Coriander, 1/4 teaspoon 
  • Cumin, 1/4 teaspoon 
  • Sea salt, 1 teaspoon 
  • Ground black pepper, 1/2 teaspoon 
  • Fresh parsley, 1/4 Cup 
  • Arrowroot flour, 1/2 Cup 
  • Almond flour, 1/2 Cup 
  • Olive oil, 2 Tablespoon, for brushing

Ingredients for Creamy Tomato Curry Sauce

  • Onion, 1, finely chopped 
  • Garlic, minced, 2 Tablespoon 
  • Ginger, minced, 1 Tablespoon 
  • Garam masala, 1 teaspoon 
  • Turmeric, 1 teaspoon 
  • Cayenne pepper, 1/4 teaspoon, optional 
  • Coconut cream, 2 Cups 
  • Tomato paste, 2 Cups 
  • Sea salt and pepper to taste 
  • Fresh parsley, chopped, for garnish

Instructions

1.Make chia egg by mixing ground chia seeds and water. Set aside the chia egg while preparing for other ingredients. Preheat the oven to 190˚C (375˚F). 

2.Drain and rinse canned chickpeas. In a processor or blender, add chickpeas, chopped onion, and garlic and mix until combined. Add the herbs, spices, chia egg, and arrowroot flour and pulse until dough forms. 

3.Move the mixture to a bowl and add almond flour to coat it. Take a small amount of dough and roll into about a 2 cm sized ball. If the dough is too sticky to handle, use more almond flour to coat the mixture. If it’s too dry, add a little bit of oil or water. 

4.In a lined baking sheet, place the chickpea meatballs evenly. Brush them with olive oil.

5.Bake the meatballs for 10 minutes at 190˚C (375˚F). Flip them and bake additional 10-15 minutes until the edges turn golden and crispy on the outside. Set aside. 

6.In a large oiled pan, stir fry chopped onion, garlic, and ginger until soft. 

7.Add the spices and mix well to bring out the rich aroma. 

8.Pour coconut cream and tomato paste to the pan. Stir well until the sauce thickens. 

9.Throw the chickpea meatballs and combine well with the sauce. 

10.Sprinkle chopped parsley for garnish. Serve with rice, naan, or salad.

  • Category: Dinner
  • Method: One pan
  • Cuisine: Indian

Keywords: Vegan chickpea Meatballs, Curry vegan chickpea meatballs, vegan chickpea meatball recipe, curry vegan chickpea meatball recipe

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