Vegan Greek-Style Chickpea Balls
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.
- Total Time20 min
- Yield10-12 chickpea balls 1x
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
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.
- Prep Time: 10 min
- Cook Time: 10 min