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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Saute the mushrooms until they release their moisture, then add the chickpeas, onion, and garlic and fry until slightly golden.
In a food processor, combine the mushroom mix, soy sauce, thyme, salt, and pepper. Blend until you get a coarse mixture.
Transfer to a bowl and stir in 1/2 cup of breadcrumbs until well combined. Add more breadcrumbs if too wet.
Form the mixture into small balls, around 12. Roll each meatball in breadcrumbs to coat evenly.
Arrange them on a baking sheet lined with parchment paper, drizzle with olive oil and bake at 180C for 20-25 minutes or until golden and crispy.
In a small bowl, whisk together the sauce ingredients.
Serve the meatballs on top of the umami sauce and top with lemon peel and fresh parsley.
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If the mixture is too wet, add more breadcrumbs until it holds together.
For a gluten-free version, use gluten-free breadcrumbs.
Can I use fresh thyme instead of dried?
Yes, you can use fresh thyme. Use about 3 times the amount of fresh thyme as dried.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before baking.
What can I use instead of vegan yogurt?
You can use regular yogurt or a plant-based sour cream as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the meatballs?
Yes, you can freeze the baked meatballs for up to 3 months. Reheat them in the oven before serving.
