A great alternative to falafels – these are lovely and moist and packed with protein thanks to the addition of chickpeas. A great way to sneak in plenty of vegetables too. Delicious served with a Katsu curry sauce or simple tomato sauce. This recipe makes quite a few but they freeze well and will keep in the fridge for 2-3 days.

Vegan Meatballs


Difficulty – Easy

Time – 15 minutes preparation, 20 minutes cooking

Serves – 6

What’s good about it?

Adding aubergine provides a lovely rich flavour to these meatballs. Aubergines are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.



  1. Heat the oil in a frying pan.  Saute the aubergine, pepper, onion and garlic for 10 minutes until soft.
  2. Allow to cool slightly.
  3. Place all the ingredients including the aubergine mixture and process to form a chunky texture.
  4. Take small walnut size pieces and roll into balls.
  5. Place on a greased baking tray
  6. Preheat the oven to 180C, gas mark 4. Bake for 20 minutes until golden
  7. Serve with noodles or rice and tomato sauce.

Did You Know?

Try adding 1-2tbsp nutritional yeast flakes to the mixture. Instead of the red pepper you could add 4-5 sun-dried tomatoes (drained)

1 large aubergine, diced

1 red pepper chopped

1 can 400g cooked chickpeas, drained

½ onion chopped

2 garlic cloves, chopped very finely

30 g cashew nuts or walnuts

1/2 tsp smoked paprika

Handful of chopped parsley

1 tbsp / 15 ml lemon juice

1tbsp tahini

1tbsp gluten free soy sauce

2tbsp cornflour

200g gluten free bread crumbs

Sea salt and black pepper