Chickpea-Lentil “Meatballs”


  • 1½ Tbsp Our Family® Olive Oil
  • ½ cup dry red lentils
  • 1 can (15.5 oz.) Our Family® Garbanzo Beans, ¼ cup liquid reserved, drained
  • ¾ tsp Our Family® Garlic Powder
  • ¾ tsp Our Family® Onion Powder
  • ½ tsp Our Family® Salt
  • ½ tsp Our Family® Black Pepper
  • ½ cup panko breadcrumbs
  • ¾ cup Our Family® Italian Style Breadcrumbs
  • 1 Tbsp Our Family® Dried Parsley plus additional for garnish (optional)
  • Lemon wedges for serving (optional)


Approximate nutritional values per serving (4 “meatballs”): 271 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 617mg Sodium, 39g Carbohydrates, 8g Fiber, 1g Sugars, 13g Protein

Chef's Tip

Serve “meatballs” with tzatziki sauce, hummus or guacamole for dipping!


  1. Preheat oven to 375°; line rimmed baking pan with parchment paper and brush with ½ Tbsp oil. Prepare lentils as label directs; drain, spread on a paper towel-lined plate and refrigerate 8 minutes.
  2. In food processor, purée chickpeas, reserved liquid, garlic powder, onion powder, salt, pepper and lentils until almost smooth with a few chunks remaining, scraping bowl occasionally with rubber spatula. Transfer chickpea mixture to large bowl; stir in breadcrumbs and parsley until just combined.
  3. Form chickpea mixture into 16 (1¼-inch) “meatballs” and place on prepared pan. Brush “meatballs” with remaining 1 Tbsp oil; bake 15 minutes or until bottoms are lightly browned.
  4. Serve “meatballs” garnished with parsley along with lemon wedges, if desired.

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