The vegan sausages with black chickpeas, potatoes, and walnuts are the perfect idea for an easy and tasty recipe! Crunchy on the outside and soft on the inside, these plant-based sausages combine the intense flavor of black chickpeas with the sweetness of potatoes and the crunchiness of walnuts.
Perfect for a light and nutritious lunch excluding meat, a rustic dinner, or to enrich a gourmet sandwich these sausages are completely natural, gluten-free, and entirely plant-based. Easy to prepare, they can be cooked in the traditional oven or the convenient air fryer and can also be frozen. Furthermore, if you use the convenient silicone mold for sausages (you can find it by clicking on the link), everything will be easier and faster.
With the addition of smoked paprika, the aroma is irresistible, while the slightly grainy texture makes each bite special (even kids like them, my 16-month-old niece devoured them with pleasure). Therefore, they are a creative and nutritious alternative, ideal for those looking for a healthy dish without sacrificing taste.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
Ingredients
- 5.3 oz black chickpeas (already cooked, boiled)
- 3.5 oz potatoes (already cooked, boiled)
- 1.4 oz shelled walnuts
- 1.4 oz breadcrumbs
- 2 tbsp plant-based milk
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 bunch fresh parsley
- 1/2 tsp fine salt
- 1 pinch smoked paprika
- to taste ground black pepper, salt
Steps
1 – Preparing the chickpeas
If starting with dried black chickpeas, soak them for at least 24 hours and then cook for about 2 hours until soft.
If using already cooked black chickpeas, rinse them thoroughly and drain.
2 – Cooking the potato
Boil it whole with the skin until soft, then peel and dice.
3 – Preparing the mixture
In a food processor, place all the ingredients.
Add the smoked paprika, half a teaspoon of salt, and a sprinkle of ground black pepper.
Blend until you get a homogeneous but not overly smooth mixture; it should remain slightly grainy. (using the Monsieur Cuisine: Compact Dough – 2 minutes)
If the mixture is too soft, add a small amount of breadcrumbs. If it is too dry, add a small amount of plant-based milk. Taste and adjust the salt to your liking.
4 – Rest
Let the mixture rest for 10 minutes before moving on to the next step.
5 – Shape the sausages
Take small portions of the mixture and shape them into sausages with your hands, placing them one by one in the silicone mold for sausages that you previously oiled. Brush a little oil on the surface as well. (Alternatively, they can also be made into burger shapes or small patties)
6 – Cook the chickpea sausages
Close the silicone mold with the lid (also in silicone) and place it in the air fryer basket. Cook at 392°F for 12 minutes, preheating the air fryer first.
Alternatively, you can cook them in a traditional oven at 392°F for 15 minutes.
Presentation and storage tips
– Serve with a plant-based yogurt sauce and aromatic herbs, or with a mild mustard.
– Perfect in a rustic sandwich with lettuce and tomatoes.
– Leftover sausages can be frozen raw or cooked.
