A great alternative to falafels – these are lovely and moist and packed with protein thanks to the addition of chickpeas. A great way to sneak in plenty of vegetables too. Delicious served with a Katsu curry sauce or simple tomato sauce. This recipe makes quite a few but they freeze well and will keep in the fridge for 2-3 days.
Overview
Difficulty – Easy
Time – 15 minutes preparation, 20 minutes cooking
Serves – 6
What’s good about it?
Adding aubergine provides a lovely rich flavour to these meatballs. Aubergines are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.
- Heat the oil in a frying pan. Saute the aubergine, pepper, onion and garlic for 10 minutes until soft.
- Allow to cool slightly.
- Place all the ingredients including the aubergine mixture and process to form a chunky texture.
- Take small walnut size pieces and roll into balls.
- Place on a greased baking tray
- Preheat the oven to 180C, gas mark 4. Bake for 20 minutes until golden
- Serve with noodles or rice and tomato sauce.
Did You Know?
Try adding 1-2tbsp nutritional yeast flakes to the mixture. Instead of the red pepper you could add 4-5 sun-dried tomatoes (drained)
1 large aubergine, diced
1 red pepper chopped
1 can 400g cooked chickpeas, drained
½ onion chopped
2 garlic cloves, chopped very finely
30 g cashew nuts or walnuts
1/2 tsp smoked paprika
Handful of chopped parsley
1 tbsp / 15 ml lemon juice
1tbsp tahini
1tbsp gluten free soy sauce
2tbsp cornflour
200g gluten free bread crumbs
Sea salt and black pepper