Vegan Mushroom & Chickpea Meatballs

Vegan meatballs is one of my favourite meatless meals alternatives as it truly reproduces the feelings that you get when eating traditional ones. Trust me, even meat lovers will like them! When thinking of making these vegan meatballs, it came to my mind that the texture should be respected without spoiling the flavours.

Chickpeas have this nice creamy yet firm texture when mixed, necessary to this recipe so that you can scoop and roll the preparation into balls. To improve both taste and texture, I have selected brown mushrooms as it probably is one of the last weeks I’m able to find some. Do not hesitate to use as much herbs as you want, it will bring a lot of freshness to the preparation.

I prepare the meat-less-balls a day ahead, scooped, rolled into balls and store them in the fridge. The flavours will diffuse overnight and the shape will be fixed making it easier to cook.

Serving suggestions: 5-6 meatballs per person with tomato sauce or 3-4 meatballs with tomato sauce and a small portion of spaghetti.


RECIPE around 6 meatballs

Prep time: 20 minutes          Cook time: 10 minutes

You will need:

  • 6 brown paris mushrooms
  • 90g drained chickpeas
  • 1 small onion
  • 1 scallion (white and light green)
  • 1/2 garlic clove
  • Around 2 tbsp flour
  • 1 tbsp walnut oil
  • 1 tsp soy sauce
  • Salt and pepper to taste
  • Parsley, chives or any other herb you like
  • Breadcrumbs
  • Tomato sauce

Instructions: 

Clean the mushrooms with kitchen towel. Chop the mushrooms and onions. Remove the skin form the chickpeas.

Heat up a pan with walnut oil on a medium heat. Cook the garlic, onions and mushroom together. Add the soy sauce and let all the liquid evaporate.

Place the chickpeas in the food processor and crush them until crumbly. Add the mushroom preparation in the processor and mix again until well combined. At this stage the preparation should still be moist, if it’s too dry add a little more walnut oil and adjust seasoning. Transfer in a bowl.

Chop the herbs and scallion, add in the bowl and mix with a spoon or spatula. Gradually add 1 spoon of flour and mix. Then scoop the preparation and roll it into balls with a little bit of flour in your hands. If it’s too soft, add a bit more flour to the preparation. Remember that it should still be soft enough to have a great tender texture at the center. Put the meatballs in a plate and keep them in the fridge overnight.

Put the tomato sauce to heat up on a low heat and take the meatballs out of the fridge.

Roll the meatballs in breadcrumbs. Heat up some walnut oil in a pan and cook the meatballs for about 2 minutes on each of their sides.

Add the meatballs in the tomato sauce and make some spaghetti is you wish.

Note: 

Tomato sauce freezes well so I would suggest that you make a lot during summer with local and nice tomatoes so you don’t have to buy some for the remainder of the year.

For a gluten-free version, use a GF flour and roll the meatballs in a little bit of flour before cooking them, or use GF breadcrumbs.

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