Can I freeze the balls?

Yes! Best to freeze them after shaping (before frying) – pre-freeze on a tray, then transfer to a freezer bag. Cook straight from frozen in a pan or air fryer, just add a few extra minutes to the cooking time.

Can I use dried chickpeas instead?

I haven't tested this myself, so I can't say for certain whether it works.

Can I use oats instead of breadcrumbs?

Oats work well if you grind them finely first (in a food processor or blender) – they behave similarly to breadcrumbs and bind the mixture nicely. Whole or coarsely ground oats can also work, but will give the balls a slightly chunkier texture – not necessarily a bad thing, just different. Oats absorb more moisture than panko, so the mixture may feel a little drier – add an extra squeeze of lemon juice or a teaspoon of water if it seems too crumbly.

Vegan Greek-Style Chickpea Balls

Description

Vegan chickpea balls inspired by Greek Revithokeftedes – with Kalamata olives, fresh parsley, and oregano. Not deep-fried, ready in 30 minutes, and perfect for pita, bowls, or as a snack.

Ingredients

Scale

1 can chickpeas (1½ cups / 240 g drained)
½ medium-size red onion
1 garlic clove
¼ cup (40 g) Kalamata olives, pitted
3/4 cup (50 g) panko breadcrumbs
2 tbsp lemon juice
1 handful fresh parsley (~2 tbsp chopped)
1 tsp dried oregano
¼ tsp salt

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Instructions

Drain the chickpeas, rinse well, and pat dry with a clean kitchen towel.
Add the red onion, garlic, and parsley to a food processor and pulse until finely chopped.
Add the chickpeas, lemon juice, oregano, and salt, then pulse briefly until a crumbly mixture forms.
Add the olives and breadcrumbs and pulse again briefly until everything comes together.
Shape the mixture into 10–12 evenly-sized balls. An ice cream scoop works perfectly for this.
Heat a pan over medium heat and add a little oil or spray with cooking spray. Pan-fry the balls for 8–9 minutes until golden brown.

Notes

Gluten-free: Simply swap the panko for gluten-free breadcrumbs or finely ground oats – works just as well. If using oats, add an extra squeeze of lemon juice or a teaspoon of water if the mixture seems too dry.
Don't over-process! Pulse the chickpea mixture only briefly – it should keep some texture.
Storage: Store the finished vegan bean balls in an airtight container in the fridge for up to 4–5 days. To reheat, pop them in the air fryer or oven.
Freezing: Place the finished balls on a plate and freeze for 1–2 hours. Then transfer to a freezer-safe bag and store for up to 3 months.