Today I suggest a perfect recipe for when you want something tasty but light: chickpea and mushroom meatballs. They are very simple to make, completely vegetarian, egg-free… ideal also for those with intolerances or following a vegan diet.
The secret is baking: no frying, no excessive oil… yet you get a golden, crispy crust outside that hides a soft, flavorful center with the enveloping aroma of mushrooms and the creamy texture of chickpeas.
I make these meatballs when I have vegetarian guests, as a quick main course during the week, or even as finger food for a tasty aperitif: they’re versatile and everyone always likes them.
If you’re also looking for a healthy, uncomplicated, and flavorful dish, you’re in the right place—follow the steps and prepare the recipe with me!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 2People
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
Ingredients
- 1 1/8 cups cooked chickpeas
- 3 cups cardoncello mushrooms (or champignon, sliced)
- 2 oz bread (about 1 cup torn (for processing))
- 1 clove garlic
- parsley
- Half teaspoon curry powder
- 1 teaspoon cornstarch
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking tray
- Parchment paper
- Food processor
- Bowl
- Pan
Preparation
Clean the mushrooms by removing any dirt, wipe them with a damp cloth and cut them into pieces.
Cook them in a pan with a drizzle of oil and a pinch of salt until they are tender.
Pulse the bread in the food processor together with the peeled garlic and a handful of parsley. Set aside in a bowl.
Still using the food processor, chop the chickpeas (drained of their liquid) and the mushrooms (1). You will obtain a dense purée.
Add the mixture to the chopped bread, then add the curry, the cornstarch, salt and pepper. Mix until you get a compact dough that can be handled by hand (2).
Shape meatballs into rounds and flatten them slightly, rolling them in breadcrumbs. Place them on a baking tray lined with parchment paper and brush the tops with a little oil (3).
Place the tray in a convection oven at 374-392°F and bake the meatballs for 20-25 minutes, until they have formed a light crust.
The chickpea and mushroom meatballs are ready—transfer them to a plate and serve hot or warm… enjoy!
Tips and notes
You can use cardoncello, champignon, or other types of cultivated mushrooms.
You can omit the curry if you don’t like it.
You can use either standard canned chickpeas or dried chickpeas cooked by you and cooled.
FAQ (Questions & Answers)
Can I cook the meatballs in a pan?
If you prefer, you can cook them in a pan with a drizzle of extra virgin olive oil or seed oil. However, you will need to take care when turning the meatballs because they are very soft and may break a little.
