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.
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