Teriyaki Tempeh Chickpea Balls

tempeh balls on stirfry

We’ve been cooking a lot of vegetarian meals recently. One because I like them, and two because that means I don’t have to go to the store because I usually have most of the ingredients at home already. 

These tempeh balls were inspired by Donna Hay, with a bunch of changes because I don’t know how to follow a recipe and didn’t have all of the ingredients. That’s what I love about recipes! They’re like rules…. they were made to be broken.

close up of tempeh balls

We served this recipe with stir fried veggies and brown rice. Choose whatever you have at home!

Teriyaki Tempeh Chickpea Balls

Print Recipe
Serves: 6 Cooking Time: 20 minutes


  • Tempeh Chickpea Balls:
  • 200g tempeh
  • 1 can (541ml) chickpeas drained and rinsed
  • 2 tbsp soy sauce
  • 1 tbsp ground ginger
  • 1 tbsp sesame oil
  • 1 teaspoon garlic powder
  • 2 green onions diced
  • 1 cup spinach finely chopped
  • 1/2 cup cooked quinoa, millet, or rice

  • Sauce:
  • 1 tbsp ground ginger
  • 2 tbsp maple
  • 1-2 tbsp sriracha
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce

  • To Serve:
  • Brown rice
  • Stir Fried Veggies



Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. Drizzle with oil.


In a food processor, combine the tempeh, chickpeas, soy sauce, ginger, sesame oil, and garlic powder. Pulse until fairly smooth.


Empty into mixing bowl and stir in the green onions, spinach, and quinoa.


Form into balls about 1 heaped tablespoon in size. Place on prepared baking sheet.


Bake for 15-20 minutes or until lightly golden.


Prepare the sauce: In a jar or bowl, combine all of the ingredients and shake to combine.


Serve with stir fried veggies and brown rice. Drizzle sauce over top of each portion, or alternatively, add to the stir fried veggies as they are cooking.

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