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Chickpea Zucchini Meatballs

Chickpea Zucchini Meatballs

With a can of chickpeas and a zucchini, your spaghetti dinner can include Italian meatballs. Done in the food processor, they are ready in a snap.

Makes about 3 dozen meatballs


  • 1 1/2 c chopped zucchini (about 1 medium zucchini)
  • 1-15 oz can chickpeas, drained
  • 1 c fine dry bread crumbs
  • 1/2 c grated Parmesan cheese
  • 1/4 c all purpose flour
  • 1 egg
  • 1 Tbsp onion powder
  • 1/2 Tbsp Italian herb blend
  • 1/2 Tbsp garlic powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 c olive oil


  1. In a food processor, place the zucchini, chickpeas, breadcrumbs, Parmesan cheese, flour, egg, onion powder, Italian herbs, garlic powder, baking powder, salt, and pepper. Process until fine and adhering together.
  2. Remove batter and form into one-inch meatballs.
  3. Heat oil in a large skillet over medium heat. Add meatballs and cook, turning them continuously with chop sticks or a teaspoons until browned on all sides and cooked through. (If using a 12-inch skillet, all the meatballs may be cooked in one batch. If using a smaller skillet, work in two batches.) Serve on hot spaghetti with marinara sauce.

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