Yellow Split Pea Meatballs
Packed with plant-based protein and bursting with bold Mediterranean-inspired flavors, these Yellow Split Pea Meatballs are a wholesome, delicious twist on traditional meatballs. Made with tender, simmered yellow split peas, fragrant cumin and smoked paprika, and a fresh burst of parsley, these baked meatballs are both hearty and healthy. The subtle crunch from breadcrumbs (or a gluten-free alternative) adds the perfect texture, while olive oil ensures they bake to golden perfection. Serve them as a crowd-pleasing appetizer with your favorite dipping sauce, pair them with pasta or rice for a satisfying meal, or tuck them into wraps and sandwiches for a creative, meat-free option. With just 20 minutes of prep and an irresistibly savory taste, these vegan split pea meatballs are destined to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow split peas, dried
- 3 cups Water
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs (or gluten-free alternative)
- 2 tablespoons Olive oil
Instructions
Rinse the yellow split peas under cold water until the water runs clear.
In a medium saucepan, combine the yellow split peas with 3 cups of water. Bring to a boil, then reduce the heat to low and simmer for 35–40 minutes, or until the peas are tender and most of the water has been absorbed. Drain any excess water if necessary.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the cooked split peas with the back of a fork or a potato masher until mostly smooth (some texture is fine).
Add the finely chopped onion, minced garlic, parsley, ground cumin, smoked paprika, salt, black pepper, and breadcrumbs to the mashed split peas. Mix well until the mixture holds together.
Use your hands to shape the mixture into 12–15 small, evenly sized meatballs and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil to help them brown during baking.
Bake in the preheated oven for 20–25 minutes, turning them halfway through, until golden and firm to the touch.
Remove the meatballs from the oven and let them cool slightly before serving.
Serve the yellow split pea meatballs as an appetizer with your favorite dipping sauce, or pair them with pasta, rice, or in sandwiches for a delicious and versatile dish.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 27.4 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4543 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
