Go Back
+ servings
A white bowl has been filled with salad greens, vegan cheese, and savory plant-based chickpea oat balls.
4.59 from 17 votes

Savory Mediterranean Chickpea Oat Balls

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings

Ingredients

  • 8 sun dried tomato halves (oil-packed or regular)
  • 1 tablespoon flax meal
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion (about 1/2 large onion)
  • 1/2 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
  • 3/4 cup rolled oats (divided into 1/2 cup and 1/4 cup)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon red wine vinegar

Instructions

  • If you're using sun-dried tomatoes that have not been packed in oil, start by rehydrating them. Pour hot or simmering water over the halves in a small bowl and allow them to get plump and soft (about 30 minutes). Drain them and pat them dry, then chop them roughly.
  • Preheat your oven to 350F. Mix together the flax meal and 3 tablespoons warm water. Allow it to turn into a gel while you prepare the chickpeas.
  • Heat the oil in a large skillet over medium heat. Add the onion and pepper. Saute for 5 minutes, or until onions are soft, stirring frequently. Add a tablespoon or two of water if the onions start to stick. Add the garlic and cook for another 2 minutes, stirring constantly. Add the chickpeas. Stir everything together to warm the chickpeas through, then remove the skillet from heat.
  • Place 1/2 cup oats in a food processor fitted with the S blade. Process till the oats turn into a coarse flour. Add the chickpea and onion mixture, the flax "egg," the sun-dried tomatoes, the nutritional yeast, the salt, pepper, thyme, oregano, and vinegar. Pulse everything together until the mixture is uniformly mixed, but still has some texture. Quickly pulse in the remaining rolled oats to help firm the mixture up. Season to taste with extra salt and pepper, if needed.
  • Line a baking sheet with parchment. Use clean hands to shape the mixture into 1-inch balls and place them on the baking sheet (it might be helpful to rinse your hands off a few times between making the balls, so that they don't get super sticky). Bake for 25-30 minutes, or until the balls are getting crispy on the outside, stirring them around gently halfway through cooking. Serve the balls over your favorite pasta and sauce, crumble them over a salad, or simply enjoy them as a super nutritious, savory snack!

Notes

The balls can be shaped up to 1 day in advance and kept in the fridge until you're ready to bake them. Leftover balls will keep for up to 5 days in the fridge and can be frozen for up to 2-3 weeks.