There is absolutely no trace of any kind of animal product in these little treasures, but even those meat eaters in your family will enjoy them! I fed these to my brother in law who is very much a carnivore and he even went back for seconds! I adapted the recipe a little and added the egg substitute just to help bind them a little bit better and it definitely does the trick. Unlike other “meat”-balls I’ve tried, these actually stick together.
Recipe from “Vegan on the Cheap” by Robin Robertson – originally called Wheatballs, but had to be adapted for me to be gluten free.
1 1/2 cups cooked chickpeas
1 cup chopped white mushrooms
2 garlic cloves, minced
2 tablespoons fresh parsley
2 tablespoons tomato paste
2 tablespoons gluten free soy sauce
1 1/2 tablespoons olive oil
1/2 cup dry gluten free bread crumbs
1/4 cup brown rice flour
1/4 cup tapioca starch
1/4 cup nutritional yeast
1 tablespoon ground flax seed mixed with 3 tablespoons water
1 teaspoon dried basil
3/4 teaspoon paprika
salt and pepper to taste
1. In a food processor, combine the chickpeas, mushrooms, garlic, and parsley and pulse until coarsley ground, but not pureed. Add the remaining ingredients and pulse to combine.
2. Use a rubber spatula to scrape the mixture into a large bowl and knead the mixture until well blended, about 2 minutes.
3. Pinch off a small piece of mixture and roll it into a packed ball about 1 1/2 inches in diameter. The dough is super sticky, so I find keeping my hands wet by frequently dipping them in a bowl of water helps keep things under control.
4. Place meatballs on a cookie sheet with a light coating of cooking spray and bake at 375F for 25 minutes, turning once halfway through.
You can serve them right away with whatever you’d like or freeze them for future use.