Wheatballs (Meatballs) - Vegan

1. In a food processor, combine the chickpeas, mushrooms, garlic, and parsley and pulse until coarsely ground, but not pureed. Add the remain- ing ingredients and pulse to combine.
2. Use a rubber spatula to scrape the mixture into a large bowl and knead the mixture until well blended, about 2 minutes.
3. Pinch off a small piece of the mixture, press it together in your hand, then roll into a 11⁄2-inch ball. Repeat with the remaining mixture.
4. 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, moving them in the pan as needed for even browning, about 5 minutes.
5. Repeat until all the wheatballs are cooked. They are now ready to use in recipes. If not using right away, cool completely, then cover and refrigerate or freeze until needed. Properly stored, they will keep in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 weeks.

Variation: Baked Wheatballs: Instead of browning the wheatballs in a skillet, you can bake them in an oiled baking pan at 375°F for 25 minutes, turning once halfway through.

Serve them with Spaghetti Marinara or add them to Minestrone Soup. They also make a great sandwich and they freeze well, too.