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Arugula Millet Garbanzo Meatballs Vegan Plant-Based WFPBNO Recipe Easy Simple Healthy #vegan #veganrecipe #plantbased #plantbasedrecipe #veganmeatball #wfpbno

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. 

Course Main Course
Cuisine Vegan
Prep Time 40 minutes
Cook Time 25 minutes
Servings 6


  • 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


  1. In a food processor, pulse the garbanzo beans, rice, millet, oats, and spices/seasoning until chopped up and combined and it sticks together.

  2. Place the garbanzo "meat" mixture into a bowl and add the onion and chopped arugula.

  3. Adjust seasoning, especially salt, to taste.

  4. Form into 2 inch balls and roll in hemp seeds.

  5. Bake at 350 degrees F for 25 minutes.

  6. 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.