These Chickpea “Meatballs” in Paprika Sauce are seriously addicting. They’re filled with flavors, made with simple ingredients and all done in about 30 minutes. Serve them as a tapas appetizer or even as a main course next to some roasted potatoes. Either way, they promise to fill you with so much goodness.
To make this recipe, I used canned chickpeas, also known as garbanzo beans. Just to make things easier and quicker. However, you can use dried chickpeas if you prefer. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
What really flavors this dish is the sauce. Important to use a great olive oil and sweet smoked Spanish paprika. This is what gives the sauce that lift of goodness. If you want some heat, a pinch of chili powder or hot smoked paprika will do the trick.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the chickpea mixture is well-binded. That way the meatballs don´t fall apart. Once you have the mixture ready, make sure to squeeze it in your hands before shaping the meatballs. If you see it´s too dry, add some whisked egg until the desired texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make Chickpea “Meatballs” In Paprika Sauce
Chickpea "Meatballs" In Paprika Sauce
Ingredients
FOR THE CHICKPEA MEATBALLS
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 1/3 cup plain bread crumbs 40 grams
- 1 large egg
- 1/4 cup chopped onion 30 grams
- 1 clove garlic (grated)
- 1 small carrot (grated)
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp ground cumin 1.5 grams
- sea salt & black pepper
FOR THE PAPRIKA SAUCE
- 1 small onion (finely chopped)
- 3 cloves garlic (roughly chopped)
- 1 1/2 tbsp all purpose flour 12 grams
- 2 tsp sweet smoked Spanish paprika 5 grams
- 1 tsp dried oregano 1 gram
- 3/4 cup low fat milk 180 ml
- 3/4 cup vegetable broth 180 ml
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
EXTRAS
- 1/4 cup extra virgin olive oil 60 ml
- chopped parsley for garnish
Instructions
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To make the chickpea meatballs, drain the can of chickpeas into a colander and rinse the chickpeas under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork mash down on the chickpeas until they're mashed
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Add the bread crumbs over the mashed chickpeas, crack in the egg, add in the chopped onion, grated garlic, grated carrot, chopped parsley, cumin and season with sea salt & black pepper, mix together until well mixed, then mash down on the mixture until you get a paste-like texture
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To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, then form it into a shape of a golf ball
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside
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Using the same pan with the same heat make the paprika sauce, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix together, after 2 minutes add in the paprika and oregano, quickly mix together, then add in the milk and broth, continue to gently mix together
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Once you end up with a slightly creamy sauce, about 3 to 4 minutes, add in the lemon juice and season with sea salt & black pepper, mix together, then add the chickpea meatballs back into the pan, gently flip each one so they're fully coated in the sauce, simmer for 2 to 3 minutes
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Transfer the chickpea meatballs into serving dishes, top off with the paprika sauce and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Joan Boozer
A friend sent me the Meat ball recipe
26 . Nov . 2024Robert Hanks
13 . Nov . 2024Very tasty. I needed to use a bit more oil to fry the balls than the recipe calls for.
Spain on a Fork
Yes, depending on the size of the pan that you are using, you might need some more oil 🙂 Much love
15 . Nov . 2024Kathy C
28 . Oct . 2024So good! My daughter and I loved this recipe. I followed it as written and it turned out amazing! The chickpea meatballs had a wonderful texture, that were very satisfying, and the sauce was just the right amount of spice and creaminess. I served it with an orzo salad, which was good, but we’ll make sure to have bread on hand next time. Thank you so much for sharing this amazing vegetarian recipe!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
28 . Oct . 2024TKathrine
Would you serve this with rice or pasta?
24 . Oct . 2024Spain on a Fork
I prefer roasted potatoes, but you can go either way! Much love 🙂
25 . Oct . 2024Olivia
These look absolutely delicious! Could you use almond meal instead of breadcrumbs to make it gluten free?
18 . Oct . 2024Spain on a Fork
Yes absolutely! Much love 🙂
19 . Oct . 2024Lainie
This recipe looks wonderful! Could I bake the balls instead of frying them? If so, for how long and at what temperature?
08 . Oct . 2024Spain on a Fork
Absolutely, about 15 to 20 minutes will do at 400F / 200 C 🙂 Much love
12 . Oct . 2024Charlie
Hi Albert, this looks beautiful! Do you think the meatballs could be oven baked rather than fried?
Thanks
08 . Oct . 2024Spain on a Fork
Absolutely, about 15 to 20 minutes will do! Much love 🙂
12 . Oct . 2024Larry
I want to try making this recipe for chickpea in paprika sauce when I get home from vacation. It looks great.
07 . Oct . 2024Spain on a Fork
Sounds great! Much love 🙂
07 . Oct . 2024Namonie
What else you need to use to bind the chickpeas together instead of eggs
30 . Sep . 2024Spain on a Fork
You can use some of the aqua fava from the canned chickpeas, Much love 🙂
30 . Sep . 2024