Crispy Chickpea Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked chickpea meatballs loaded with vegetables, herbs, and feta cheese. Versatile enough for bowls, pitas, or meal prep, these are tender inside with a golden exterior.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 15 oz can chickpeas, (drained and rinsed)
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup feta cheese
- 1/4 cup diced red onion
- 3 cloves garlic, (minced)
- 2 tablespoons fresh parsley
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 3/4 cup panko breadcrumbs
- Avocado or olive oil spray
- Cauliflower rice or rice ((can use quinoa))
- Arugula or mixed greens
- Tzatziki sauce
- Pickled red onions
- Chopped cucumber
- Chopped tomatoes
- Tahini Dressing
- Feta cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 314mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 103mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.