Name: Lent-Friendly Chickpea Soutzoukakia (Vegan Meatballs in Tomato Sauce)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 500 g chickpeas; 3 tbsp olive oil; 1 tbsp baking powder; 1 tsp cumin; lemon zest; lemon juice; 3 onions; 1 clove garlic; 1 bunch mint; 1 tbsp parsley; salt; pepper; 200 g all-purpose flour; 2 tbsp olive oil; 1 onion; 1 stick cinnamon stick; 3 bay leaves; 1 tsp dried oregano; 1 chili pepper; 1 clove garlic; 1 tsp granulated sugar; 1 tbsp tomato paste; 3 tomatoes; salt; pepper; basmati rice; thyme; oregano; 1 tbsp olive oil

Lent-Friendly Chickpea Soutzoukakia (Vegan Meatballs in Tomato Sauce)

These vegan soutzoukakia are made from chickpeas, packed with aromatic herbs and spices, and simmered in a rich tomato sauce. Perfect for Lent or any plant-based meal, serve them with fluffy basmati rice.

Prep20 min

Cook10 min

Total30 min

DifficultyMedium

Servings6

Soutzoukakia are traditionally made with minced meat, but this clever vegan version uses chickpeas as the base, creating a tender and flavorful meatball that holds up beautifully in the sauce. The combination of cumin, lemon, mint, and parsley gives them a wonderfully aromatic character.

The tomato sauce is enriched with cinnamon, bay leaves, and a touch of chili for warmth, while the final touch of fresh thyme and oregano adds brightness. These are a fantastic option for Lent, but also a delicious everyday meal that even meat-lovers will enjoy.

Method

Place the chickpeas in a bowl with water and add salt. Soak them for 12 hours to soften.
When ready, drain, rinse, and pat dry. Transfer to a food processor and pulse until broken down but not completely pureed.
Transfer the chickpeas to a bowl. Add olive oil, baking powder, cumin, lemon zest and juice, grated onion, grated garlic, finely chopped mint, finely chopped parsley, salt, and pepper. Mix well.
Shape the mixture into small sausage-like soutzoukakia and place them on a baking sheet.
Carefully coat each soutzoukaki in flour. Fry in batches in a deep skillet with hot oil over medium-high heat until golden brown. Transfer to a baking sheet lined with paper towels.
In a shallow saucepan, add olive oil, finely chopped onion, cinnamon stick, bay leaves, dried oregano, chili pepper, finely chopped garlic, granulated sugar, and tomato paste. Sauté.
Add grated tomatoes, salt, and pepper. Lower the heat, then place the soutzoukakia into the saucepan. Cover with a lid and simmer gently for 10 minutes.
Serve with basmati rice, fresh thyme, fresh oregano, and a drizzle of olive oil.

💡 Tips

Soaking the chickpeas for the full 12 hours is essential for the right texture.
Don't over-process the chickpeas; they should be broken down but not a smooth paste.
The sauce can be made a day ahead for deeper flavor.

Lent-Friendly Chickpea Soutzoukakia (Vegan Meatballs in Tomato Sauce)

Ingredients

For the chickpea meatballs

For frying

For the sauce

For serving

Method

💡 Tips

You may also like

Smoky Black Bean & Quinoa Veggie Burgers