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Firecracker Chickpea Meatballs topped with chives in a cast iron skillet.
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4.63 from 29 votes

Firecracker Chickpea Meatballs

These chickpea meatballs pack a mighty flavor punch! Smothered in sweet and spicy firecracker sauce and served with a sprinkling of fresh chives, they're perfect in a sandwich or for party snacking.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Entree
Cuisine: American
Servings: 4
Calories: 257kcal
Author: Alissa Saenz

Equipment

Ingredients

For the Chickpea Meatballs

  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 1 cup panko breadcrumbs
  • ½ cup chopped red onion
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Black pepper, to taste
  • 1 tablespoon canola oil, or high-heat oil of choice

For the Firecracker Sauce

  • 2 tablespoons chilled water
  • 1 teaspoon cornstarch
  • ½ cup vinegar-based hot sauce (preferably Frank's brand)
  • ⅓ cup organic brown sugar
  • ¼ cup water (this is in addition to the chilled water listed above)
  • 2 tablespoons soy sauce

For Serving

  • Fresh chives
US Customary - Metric

Instructions

To Make the Chickpea Meatballs

  • Preheat the oven to 400°F.
  • Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor fitted with an s-blade.
  • Pulse the food processor until the ingredients are finely chopped and well mixed. Don't overblend or your meatballs will be mushy.
  • Lightly oil a baking sheet or oven safe skillet with about half of the oil.
  • Roll the chickpea mixture into 1 ½ inch balls (you should get about 16 of them).
  • Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
  • Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned.

To Make the Firecracker Sauce

  • Whisk the cornstarch and chilled water together in a small dish or bowl.
  • Stir the remaining ingredients together in a small saucepan.
  • Set the pan over medium heat.
  • Bring the mixture to a boil, lower the heat and allow it to simmer for about 10 minutes.
  • Stir in the cornstarch mixture and continue simmering until the mixture thickens up slightly, about 1 minute.

To Serve

  • Pour the sauce over the meatballs and gently stir until the meatballs are evenly coated.
  • Sprinkle with chives and serve.

Nutrition

Serving: 4meatballs (¼ of total batch) | Calories: 257kcal | Carbohydrates: 46.3g | Protein: 7.6g | Fat: 5.1g | Saturated Fat: 0.4g | Sodium: 1271mg | Potassium: 280mg | Fiber: 5.9g | Sugar: 12.9g | Calcium: 50mg | Iron: 2.5mg