Garbanzo meatballs that are WFPBNO! Yum. These Arugula Millet Garbanzo Meatballs are simple, delicious, and super healthy. They’re vegan and made of whole-food, plant-based, ingredients with no oil added … aka WFPBNO.
I had them with gluten-free pasta and marinara but they would be yummy with just about anything … In a salad or wrap, or just on their own.
The ingredients are so simple. I used garbanzo beans … canned is fine.
Garbanzo beans, brown rice, millet, and oats make a fantastic meatball base.
Brown rice holds things together. I used the store brand that was $.99 a pound. And millet adds crunch. Millet is a seed. It’s literally birdseed and what is in most birdseed mixes. But it’s also tasty and healthy as people food, too.
Once the basic garbanzo bean meat mix was blended in the food processor, I added some arugula … because it’s delicious.
Did you know arugula has edible blooms?
Once the beans, rice, millet, oats, and spices are blended in the food processor, add in by hand a bit of chopped arugula and minced onions.
Formed into balls, I rolled them in hemp seeds and baked for an oil-free finish.
Arugula Millet Garbanzo Meatballs WFPBNO
These Arugula Millet Garbanzo Meatballs are simple, delicious, and super healthy. They're vegan and made of whole-food, plant-based, ingredients with no oil added ... aka WFPBNO.
- 15 oz garbanzo beans drained well
- 1 cup cooked brown rice
- 1 cup cooked millet
- 1/4 cup oats
- 2 tsp Italian seasoning (basil, oregano, etc)
- 1 tsp dried basil or 1 tbsp fresh
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes or to taste
- 1/2-1 tsp black pepper
- salt to taste
- 1/4 cup minced onion
- 1 cup arugula, chopped
- 3 tbsp hemp seeds for rolling
In a food processor, pulse the garbanzo beans, rice, millet, oats, and spices/seasoning until chopped up and combined and it sticks together.
Place the garbanzo "meat" mixture into a bowl and add the onion and chopped arugula.
Adjust seasoning, especially salt, to taste.
Form into 2 inch balls and roll in hemp seeds.
Bake at 350 degrees F for 25 minutes.
The recipe can be doubled or even tripled easily. Form into balls or desired shape then freeze in a single layer on a cooking sheet. Once frozen, place in an airtight container in the freezer for up to 3 months. When ready to use, bake at 350 degrees F for about 35 minutes.
Want to try some garbanzo burgers? Try these!
These Banzo Burgers are the perfect, sturdy, firm, not mushy vegan plant-based chickpea burger. They stick together, are lighter than most bean-based burgers, and so versatile. They can be used in any burger, wrap, sandwich, bowl, etc.
Or different meatballs? You can never have too many!
Easy Vegan Meat Substitute
This super easy vegan meat substitute is my go-to recipe for burgers, meatballs, crumbles, etc. It’s so simple and uses whole, plant-based but easy to get ingredients. Just short grain rice, mushrooms, tempeh, oats, and seasonings.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
I’m not sure if you’ll respond in time but you don’t specify what types of oats.
there’s lots of choices.
Hi Kristen, you could use just about any oats but quick oats are best here. Hope that was speedy enough! Let me know how they turn out!!
I assume the rice and the millet is cooked before- how about the oats?
The rice and millet are cooked and the oats are not. Thanks for asking!
Thank you! I made these and they were delicious, definitely will stay in our circulation of recipes!
Great to hear, Anna! Glad you liked them!
I can’t wait to try these! Thanks for sharing!