Low-fat chickpea meatballs Calories

To keep low-fat chickpea meatballs from falling apart, use well-drained chickpeas and let the mixture rest before shaping. If it still feels loose, mix in a little flour, breadcrumbs or oats, then chill the shaped meatballs before cooking.

Yes, low-fat chickpea meatballs can be baked instead of fried. Arrange them with space between them on a lined tray and lightly brush or spray with oil; turning them once helps them brown on both sides.

Low-fat chickpea meatballs are based on mashed chickpeas, commonly seasoned with onion, garlic, parsley, cumin and pepper. Recipes use a binder such as flour or egg to hold them together; a vegan version can use flour or oats instead of egg.

No, low-fat chickpea meatballs are not necessarily the same as falafel, though both use chickpeas. Falafel has its own traditional seasoning and is commonly deep-fried, while chickpea meatballs can be shaped and baked or pan-cooked in many ways.

Serve low-fat chickpea meatballs with salad, flatbread and a yogurt or tahini sauce. They also work in a wrap with crunchy vegetables, or as part of a meal with rice, roasted vegetables or a grain salad.

Cooked low-fat chickpea meatballs keep for about three days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and reheat until hot throughout in a pan, oven or microwave.

Yes, low-fat chickpea meatballs freeze well after cooking. Cool them completely, freeze them spaced apart first so they do not stick together, then transfer them to a sealed container; thaw in the refrigerator before reheating.

Yes, low-fat chickpea meatballs can be cooked in an air fryer. Arrange them in a single layer with space around each one and use a light coating of oil; turn them during cooking for more even browning.

Yes, low-fat chickpea meatballs can make a filling meal because chickpeas provide protein and fiber. Pair them with vegetables and a suitable grain or bread for a more complete meal, rather than relying on a small serving alone.