These savory, Mediterranean inspired chickpea oat balls are an amazing, all-purpose plant based protein! Use them as you would meatballs, pile them onto salads or bowls, or just pop a few of them as a savory snack. They’re a perfect addition to your weekly plant-based meal prep.
Sometimes I’m surprised by the recipes that prove to be most valuable in my kitchen. They’re not always dinner or lunch ideas or other fully composed meals. Oftentimes the recipes I cherish most take the form of a dressing or sauce, a really great dip or spread, or something else that I can use in many different ways to enhance meal after meal as the week goes on.
These savory, Mediterranean chickpea oat balls are a perfect example. I began this past week with every intention of doing a lot of constructive batch cooking and recipe testing. But a long weekend of travel, coupled with a pressing school assignment and some timely work, caught up to me, and the kitchen prep didn’t go as planned.
Still, I made this recipe, and I’m so glad I did, because it has paid off in a number of easy, nutritious meals. So far, I’ve enjoyed the chickpea oat balls on top of pasta for dinner, on top of salads (falafel style!), and as snacks. They are so versatile and tasty, and the fact that my boyfriend can’t stop popping one or two into his mouth as he passes the fridge is a sign, to me, that it won’t be too long before I make another batch.
I guess you could call these a hybrid of vegan meatballs, falafel, and veggie burgers. They start with a simple mixture of sautéed onion, pepper, garlic, and chickpeas, and you mix them up in a food processor with sun-dried tomatoes, thyme, and oregano for some Mediterranean flavor. Roll them into balls, bake them, and you have a few meals’ worth of easy, plant based protein and flavor to play with.
I first envisioned them working in a spaghetti and meatball type situation. I went with go-to combination of pasta, marinara, and freshly chopped arugula (I love the peppery kick of fresh greens in the pasta dish).
The next day, I tried putting leftovers in a lunch grain bowl. It was delicious, and I may even have appreciated the herbs and flavor more more this way.
The chickpea oat balls would also be delicious stuffed into a pita with some tahini dressing, served with a rice pilaf, or mixed with a quinoa or couscous tabouli. They make a terrific, savory snack option, too–perfect for when you’d like something nutritious and with a dose of protein, and easy to transport to work or class.
I’m so excited to make another batch of these, perhaps playing around with some of the seasonings. I’d love to try adding fresh parsley or dill, green onion, or even basil. These days I’m all for recipes that I can rely on and adapt over time!
I hope you enjoy these tasty little morsels, and if you make them, let me know how it goes.
With that, I’m wrapping up a hectic week and looking forward to pausing this weekend for a weekend reading roundup. Enjoy the rest of your week!