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Wheatballs Recipe

   
 

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     Wheatballs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 1/2 c. cooked or 1 (15.5-ounce) can chickpeas, drained
1 c. chopped white mushrooms
2 garlic cloves, minced
2 Tbl. minced fresh parsley
2 Tbl. tomato paste
2 Tbl. soy sauce
1 Tbl. water
1 1/2 Tbl. olive oil, plus more for cooking
1/2 c. bread crumbs
 
1/2 c. wheat gluten flour (vital wheat gluten)
1/4 c. nutritional yeast
1 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper

Instructions
In a food processor, combine the chickpeas, mushrooms, garlic, and parsley, and pulse until coarsely ground but not pureed. Add the remaining ingredients and pulse to combine. Use a rubber spatula to scrape the mixture into a large bowl and knead until the mixture is well blended, about 2 minutes. Pinch off a small piece of the mixture, press it together in your hand, then roll into a 1 1/2-inch ball. Repeat with the remaining mixture. In a large skillet, heat a thin layer of oil over medium heat. Add the wheat-balls, in batches if necessary, and cook until browned all over, move them in the pan as needed for even browning, about 5 minutes. Repeat until all the wheatballs or cooked. They are now ready for use. If not using right away, cool completely, then cover and refrigerate for 3 to 4 days or freeze for 3 to 4 weeks.


Originally Submitted
9/9/2012





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