Ingredients
Vegan Meatballs:
400 g cooked chickpeas (or 1 tin, drained and rinsed)
150 g firm tofu, patted dry
50 g breadcrumbs (or gluten-free alternative)
2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce or tamari
1 tablespoon olive oil (for frying)
Couscous Salad:
200 g couscous
250 ml boiling vegetable stock
200 g cherry tomatoes, halved
½ cucumber, sliced into rounds
1 small red chilli, finely chopped (optional)
1 small red onion, finely diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon olive oil
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
Garnish:
Extra chopped fresh parsley
A drizzle of olive oil
A squeeze of lemon juice
Method
Mix the ground flaxseeds with water and let sit for 5–10 minutes to form a flax egg.
Pulse the chickpeas and tofu in a food processor until roughly combined.
Transfer to a bowl and mix with breadcrumbs, onion, garlic, herbs, spices, soy sauce, and the flax egg.
Shape into small meatballs.
Heat olive oil in a pan and fry the meatballs for 8–10 minutes, turning until golden and crisp.
Set aside.
Place couscous in a bowl, pour over boiling stock, cover, and steam for 5 minutes.
Fluff with a fork.
Add the cherry tomatoes, cucumber, chilli (if using), onion, parsley, and mint.
Drizzle with olive oil, add lemon juice, season, and toss well.
Serve the couscous salad topped with vegan meatballs.
Garnish with extra parsley, a drizzle of olive oil, and a squeeze of lemon and enjoy!
by Whiterabbit2000
2 Comments
[Please note I’ve adapted this recipe in short form for Reddit, if you want the full recipe it’s available here.](https://www.plantifulpalate.com/post/couscous-vegan-meatball-salad)
Ingredients
Vegan Meatballs:
400 g cooked chickpeas (or 1 tin, drained and rinsed)
150 g firm tofu, patted dry
50 g breadcrumbs (or gluten-free alternative)
2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce or tamari
1 tablespoon olive oil (for frying)
Couscous Salad:
200 g couscous
250 ml boiling vegetable stock
200 g cherry tomatoes, halved
½ cucumber, sliced into rounds
1 small red chilli, finely chopped (optional)
1 small red onion, finely diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon olive oil
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
Garnish:
Extra chopped fresh parsley
A drizzle of olive oil
A squeeze of lemon juice
Method
1. Mix the ground flaxseeds with water and let sit for 5–10 minutes to form a flax egg.
2. Pulse the chickpeas and tofu in a food processor until roughly combined.
3. Transfer to a bowl and mix with breadcrumbs, onion, garlic, herbs, spices, soy sauce, and the flax egg.
4. Shape into small meatballs.
5. Heat olive oil in a pan and fry the meatballs for 8–10 minutes, turning until golden and crisp.
6. Set aside.
7. Place couscous in a bowl, pour over boiling stock, cover, and steam for 5 minutes.
8. Fluff with a fork.
9. Add the cherry tomatoes, cucumber, chilli (if using), onion, parsley, and mint.
10. Drizzle with olive oil, add lemon juice, season, and toss well.
11. Serve the couscous salad topped with vegan meatballs.
12. Garnish with extra parsley, a drizzle of olive oil, and a squeeze of lemon and enjoy!
This looks so good!! Great work Op