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Tempeh and Chickpea Vegan Meatballs

High protein, easy vegan meatball recipe. Enjoy on a salad, in a wrap or in pasta. 

Ingredients

  • 8 oz tempeh 1 package
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup spinach
  • 1 tbsp pumpkin seed powder (or any flour)
  • 1 tsp pumpkin seed oil (or any oil)
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp dried parsley
  • Salt and pepper to taste
  • 1 tbsp water (if mixture too dry)

Instructions

  1. Place tempeh, chickpea and spinach in a food processor and mix until well combined. Should form a thick dough. If this is too thick, add about 1 tbsp. Add remainder of ingredients and blend together. 

  2. Form mixture into 1-2 inch diameter balls. 

  3. Heat a skillet or non-stick frying pan on medium heat. Cook balls for a few minutes on one side until golden brown. Flip and cook other side.