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Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut “meatballs” over pesto pasta. 24 gms of Protein per serve. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree.

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. 24 Gm of Protein. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

A good Spaghetti is what I need on weekdays to feel satiated and happy. Pasta cooked perfectly, tossed in pesto or marinara with these easy Chickpea Walnut “Meatballs” / Balls.  

The meal comes together quickly with some planning. Make the pesto ahead of time. Cook some onion and garlic, toss it in the processor with the ball ingredients, shape or scoop and bake. While they bake, cook the pasta. Toss, garnish, add the toasty warm balls and done. Premade pesto or tomato based sauce makes it a faster meal. Make a double batch of these chickpea balls to whip up a meatball sub sandwich, add to wraps or serve with dips. Whats your favorite way to serve these super delicious chickpea balls?

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. 24 Gm of Protein per Serve. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

Why call them “meatballs” rather than bean balls, veggie balls, balls, is because most searches are for that not and for bean balls. I can keep creating amazing meals, but if they are not named well, no one will find them through search. Another eg is that if I call my cashew cheese, cultured cashew block, no one will find it. Eventually there will be universally accepted vegan terms, so bear with me till then. 

More Pastas from the blog

In other reading, If you are transitioning to a vegan or plant based diet and need help or a mentor to make things easier, help navigate new products, foods, situations, Vegan outreach has a mentor program to help. You can join the program here.

Also, please sign this letter to help these retired greyhounds kept in filthy conditions to sell their blood (graphic, scroll to the bottom for the letter).

Balls ready to bake.

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

These chickpea walnut balls are great to make meatball subs, over marinara or any which way! Bake and keep these handy for quick meals. The recipe looks long because of both the pesto and meatball recipes in it. Both can be made ahead to shorten the active time. Make this Easy and Amazing meal and let me know how it turned out!

4 More days to Release Day! Get the Preorder bundle today! Tag me #VeganRichasEverydayKitchen when you start cooking from the book. 

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut Meatballs)

4.95 from 18 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Vegan
Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. 24 gm of protein per serve. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree.
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Ingredients 
 

For the Chickpea Meatballs:

  • 1 small onion
  • 5 cloves of garlic
  • 1/3 cup walnuts
  • 2 tbsp flaxmeal, mixed with 1/4 cup water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pesto or a handful of basil
  • 15 oz chickpeas, , 15 oz can or 1.5 cups cooked
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp salt, , less or more depending on the chickpeas
  • 1/4 tsp red pepper flakes
  • 2 tbsp nutritional yeast
  • 1/4 cup breadcrumbs

For the Pesto:

  • 2 cups basil, or basil + parsley/other greens (packed lightly)
  • 2 cloves of garlic
  • 2 tbsp walnuts or cashews or toasted sun flower seeds, , less or more to preference
  • 1 tbsp nutritional yeast  , (use 1/2 tsp ground mustard and 1/2 tsp miso to sub)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • water as needed, , a few tbsp

For the pasta:

  • 8 to 9 oz spaghetti
  • black pepper, pepper flakes for garnish

Instructions 

  • Make your pesto by blending the basil, garlic, nuts, nutritional yeast in a small food processor or blender until minced. Add the salt, lemon, oil and pulse. Add water to make desired consistency. Taste and adjust flavor with more lemon, salt, nutritional yeast or basil. Pesto can be made ahead and stored in the fridge for upto 3 days or frozen in ice cubes for a month.
  • Chickpea Balls: Heat 1/2 tsp oil in a skillet over medium heat. Add the onion and garlic and cook until translucent
  • Pulse the nuts in a food processor until a coarse meal. Add the onion mixture and the rest of the ingredients and pulse to combine.  I usually use the same food processor that I used for pesto. no need to clean as we add pesto to the balls as well. 
  • Transfer chickpea mixture to a bowl. Add breadcrumbs and mix in. Taste and adjust salt and flavor. (Add some poultry seasoning or more herbs if needed). Chill for 10 minutes. Preheat oven to 425 degrees F.
  • Make balls of the mixture or use an ice cream scoop and place on parchment lined sheet. 1 to 1.5 inch balls (16 to 18 balls). Bake at 425 degrees F for 25 minutes or until golden.
  • Cook the spaghetti according to instructions on the package.
  • Toss in the pesto. Serve with meatballs a very good dash black pepper and red pepper flakes and additional lemon if needed.

Video

Notes

To make this gluten-free, use gluten-free breadcrumbs in the balls or coarsely ground oats. Use gluten-free pasta of choice or over zoodles. 
 
Nutrition is 1 of 4 Serves.

Nutrition

Calories: 636kcal, Carbohydrates: 88g, Protein: 24g, Fat: 21.8g, Saturated Fat: 2g, Sodium: 503mg, Potassium: 769mg, Fiber: 14g, Sugar: 9g, Vitamin A: 700IU, Vitamin C: 8.7mg, Calcium: 140mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut "meatballs" over pesto pasta. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.95 from 18 votes (2 ratings without comment)

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51 Comments

  1. Amybeth Hurst says:

    5 stars
    This recipe comes out just as it does in the photos/video. Sincerely wonderful.

    1. Vegan Richa Support says:

      Yay!!

  2. Sam says:

    5 stars
    So delish! My kids favorite!

    1. Vegan Richa Support says:

      Awesome !! hope you love it too

  3. Sam T says:

    5 stars
    I have been searching for a good veggie meatball recipe – this one is definitely a keeper! Very flavorful and good texture too. Thanks.

    1. Vegan Richa Support says:

      a keeper! love it

  4. Julie says:

    My daughter wants spaghetti and meatballs like lady and the tramp eat, so I am glad I found this recipe! How many dry chickpeas yields the 1.5 cooked chickpeas?

  5. Svetlana says:

    Thank you for a great recipe! Yummy!

  6. Terri says:

    5 stars
    The chickpea paste was so good I might put it on a sandwich!

    1. Richa says:

      yay!