Prepare to transform your plant-based cooking with these irresistible Moroccan-inspired vegan meatballs that will make even meat-lovers do a double-take! Imagine biting into a perfectly crispy, herb-infused meatball that's packed with protein, bursting with exotic spices, and completely animal-product free. These chickpea and quinoa meatballs are not just a meal; they're a culinary journey that will transport your taste buds straight to the vibrant markets of Morocco, all while keeping your diet compassionate and delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/2 cup cooked quinoa
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing all your ingredients. Rinse and drain the canned chickpeas, and set them aside in a mixing bowl. Cook quinoa according to package instructions if you haven't done so already, then let it cool slightly.
- In the mixing bowl with the chickpeas, use a fork or potato masher to mash them until mostly smooth, leaving some chunks for texture.
- Add the cooked quinoa, breadcrumbs, chopped fresh parsley, cumin, coriander, and salt and pepper to the mashed chickpeas. Mix all the ingredients together until well combined.
- If the mixture feels too wet, you can add a bit more breadcrumbs to help it hold together. Conversely, if it feels too dry, add a small amount of water or vegetable broth to moisten it.
- Once the mixture is well combined, use your hands to form small balls, about 1 inch in diameter. Place the formed meatballs on a plate or baking sheet.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, carefully place the meatballs in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the meatballs for about 5-7 minutes on each side, or until they are golden brown and crispy on the outside. Use tongs to gently flip them to ensure even cooking.
- Once cooked, remove the meatballs from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Moroccan-inspired vegan meatballs warm, garnished with additional chopped parsley if desired. They can be enjoyed on their own, with a side of couscous, or in a wrap with your favorite sauce.
Tips
- Texture is Key: Don't over-mash your chickpeas. Leaving some chunks ensures a more authentic, meaty texture.
- Binding Matters: If your mixture feels too loose, refrigerate it for 15-20 minutes before forming balls. This helps them hold together better.
- Even Cooking: Use a non-stick skillet and maintain medium heat to get that perfect golden-brown exterior without burning.
- Flavor Boost: For an extra flavor punch, consider toasting your spices briefly in the pan before mixing them into the meatball mixture.
- Make Ahead Friendly: These meatballs can be prepared in advance and stored in the refrigerator for up to 2 days before cooking, or frozen for up to a month.
- Serving Suggestions: Pair with a cool yogurt-based dip or a tangy harissa sauce to complement the warm Moroccan spices.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
