Italian Chickpea Meatballs - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Italian Chickpea Meatballs - Dr. Sebi's Cell Food

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Pamper yourself with an italian inspired meal: chickpea meatballs!


  • 2 cups cooked chickpeas (garbanzo beans)
  • 1/2 small red onion, finely chopped
  • 1/2 teaspoon thyme
  • 1 cup (approved) breadcrumbs
  • 1 teaspoon dried basil
  • 1/4 cup fresh chopped sweet basil
  • Grapeseed oil for brushing
  • 1/4 cup chopped cherry tomatoes
  • Sea salt and cayenne pepper, to taste


  1. Preheat oven to 350°F (180°C).
  2. Add the chickpeas to a food processor along with the chopped onion and tomatoes. Process until smooth.
  3. Add dried basil, thyme, sea salt and cayenne pepper to the mix.
  4. Transfer the mixture to a mixing bowl and add breadcrumbs and fresh chopped sweet basil, and mix in. Use your hands to form it into a dough.
  5. Scoop roughly tablespoon sized amounts of dough, roll them into balls and place evenly onto a parchment lined baking tray.
  6. Place the tray into the freezer for 15 minutes so that the balls can firm up.
  7. Remove the tray from the freezer and lightly brush each ball with grapeseed oil.
  8. Place into the oven and bake for 20 minutes, turning the balls over once at the 10 minute mark.
  9. Enjoy over approved-grain pasta with homemade tomato sauce!