This dish is one of my all-time favourites. I’ve been making a version of it for almost 10 years. Using an airfryer for the vegan chickpea meatballs does make cooking easier and cleaner, but you can also pan fry them.
Spanish-style vegan meatballs {gluten-free, soy-free, egg-free, airfryer}
Serves 3-4
For the vegan meatballs
1 can chickpeas, drained and rinsed
2-3 tbsp extra virgin olive oil
1 garlic clove, finely grated
Zest of 1 lemon
1 tsp dried thyme
1/2 tsp sweet smoked paprika
1/4 tsp nutmeg, finely grated
1/4 tsp cinnamon powder
Salt and pepper, to taste
1/3 cup gluten free bread crumbs or rice crumbs
For the sauce
1/2 red onion, finely chopped
2 garlic cloves, finely grated
1/2 cup organic, vegan and preservative-free white wine
2 tbsp tomato paste
2 cans diced tomatoes
Salt and pepper, to taste
1 bunch curly parsley, roughly chopped
Add the chickpeas and olive oil to a bowl. Mash with a potato masher until no solid chickpeas remain and mixture starts to emulsify.
Add garlic, lemon zest, thyme, paprika, nutmeg, cinnamon and salt and pepper. Mix well to combine before adding the crumbs and giving it another mix.
Mould about half a palm-sized amount of the mixture into balls and set aside. When ready, place in airfryer for 15 minutes at 200 degrees C. You don’t need to preheat it or rotate the balls during cooking.
Next, cook onion and garlic with a little oil on the stove. Deglaze the pan with white wine once onion and garlic starts to brown.
When the white wine has evaporated, add the tomato paste, diced tomatoes and salt and pepper. Cook on a gentle heat for around 10 minutes.
Remove from heat and stir through the parsley, then serve with the chickpea meatballs and some brown rice.
Kale Mary 