As the weather warms up I have been making more salad dinners. These plant based meatballs are yummy with a wonderful chewy meaty texture, not too spicy, grilled and perfect with Harissa sauce. I plated these keftas with some crispy fresh vegetables for a light delicious dinner.
These meatballs have Moroccan influences with aromatics like all-spice, sweet smoked paprika, Ras-el Hanout, ginger and garlic They are plant based made with tofu and plenty of umami contributors like mushrooms and walnuts. Though the list of ingredients is long, but most are found in ones fridge and pantry. You first saute the mushrooms, tofu along with the aromatics and dump everything into a food processor and pulse a few times. Then we form meatballs or croquettes and bake/grill for best results. Serve with pita or salad and a good Mediterranean dipping sauces. We love spicy harissa here keeping with he Moroccan theme. You could also serve them as a little party appetizer.
Mediterranean Vegan Kefta Meatballs
- 1-2 tablespoons olive oil, oil plus more for brushing
- 8 oz cremini, button or mix of mushrooms, cleaned and sliced
- 14-16 oz extra firm tofu, drained well
- 3-4 tablespoons rice crumbs or plain panko breadcrumbs
- 2-3 teaspoons corn starch
- 3-4 cloves garlic chopped
- 1 inch piece ginger
- 1 teaspoon sweet smoked paprika
- ½ teaspoon ground all-spice
- 1 ½ teaspoons ground coriander seeds
- 1 teaspoon Ras-el Hanout or garam masala, homemade or store bought
- ½ cup finely chopped walnuts or pine-nuts
- ¼-½ teaspoon cayenne or hot chili pepper to taste (optional)
- small handful of chopped cilantro
- Sea salt and black pepper to taste
- Garnish Suggestions
- Harissa Sauce
- sliced cucumber, sliced onions
- soft herbs: mint, cilantro, parsley
- baby tomatoes
- Boston Bibb lettuce
- feta
- kalamata olives
- microgreens
- Naan
- Preheat the oven to 425°F/ 200°C. Line a baking sheet with parchment paper and lightly grease it.
- Warm the oil in a sauce pan. Add the mushrooms and cook for 2-3 minutes. Now add the crumbled extra firm tofu, garlic, ginger, walnuts or pine nuts, all the spices or and sauté until lightly brown, about 7-8 minutes.
- Place the sautéed tofu-mushroom mixture in a food processor and pulse a few times until chopped finely. Cool the mixture for about 10-15 minutes.Transfer to a bowl along with panko and cornstarch.
- Mix well to form an almost firm dough. Refrigerate for about 30 minutes to firm up. Oil your hands and roll the tofu mixture into golf ball sized meatballs slightly elongated like kibbeh or croquettes.
- Place the kibbeh on the greased baking sheet, brush generously with oil. Bake for 25-30 minutes till lightly golden flipping once. Alternatively deep fry the balls, you may need to add extra cornstarch and panko to get the consistency right.
- Serve with harissa sauce, salad leaves, feta, cucumber slices. Makes 3-4 as Main Meal
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