These tender, succulent, and firm 'neatballs' are full of goodness of chickpea, flour, veggies, and brown rice. I am super excited for you to try this recipe, it easy, fun, and delicious. It's Great for quick lunches and easy dinners. The 'meetballs' soak up the sauce and hold the bite and texture amazingly well.

  • ¼cup onion chopped
  • ¼cup zucchini chopped
  • ¼cup capsicum chopped
  • ¾cup chickpea flour
  • 1clove garlic
  • 1cup cooked brown rice (can use ready-to-eat packet rice)
  • ½tsp dried oregano
  • ½tsp dried thyme
  • ½tsp salt
  • ½tsp pepper
  • 2tsp olive oil (and 4-5 tbsp olive oil for frying the balls later)


  • Chuck all the above ingredients it a food processor, and blitz until mixed. It’s fine if the dough is little loose.
  • Heat up olive oil in a non-stick frying pan.
  • Wet your hands a little (very important to avoid the balls sticking to your hands), take about two tbsp of mixture and gently form it into a ball. Drop the ball into the frying pan and repeat the process until the mixture is finished. Do not overcrowd the pan.
  • Cook the balls for 2-4 min. Turn them over from time to time to achieve an even golden crust. This should be done on low-medium heat.
  • Once cooked keep them side for few minutes to cool before dropping them in the sauce. The cooling process help them firm up a little more. 


  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped Carrots
  • 1/3 cup finely chopped zucchini
  • 2 tbsp Olive oil
  • ¼ cup Vegan Red wine (optional)
  • 2 cans chopped Tomatoes
  • 1 Tsp dried rosemary (or 2-3 fresh sprigs)
  • 1 Tbsp Vegeta / or 3 beef flavored stock cubes*
  • Salt and pepper to taste
  • 1/2 Cup water


  • Heat up the oil in a large and deep heavy-bottomed pan.
  • Add carrots, onions, and zucchini while stirring occasionally on low heat for 3-4 minutes or until soft.
  • Stir in the rosemary and cook for 30 seconds.
  • Add wine and cook for another 15-20 seconds.
  • Mix in the tomatoes, stock powder, and salt and pepper
  • Add water, cover, and simmer on low heat for 15 minutes.
  • Once the time is up, taste and adjust salt if needed. If the sauce is too thick add another 1/4 cup of water and simmer for 2-3 min.
  • Toss in the ‘neatballs’ and cook on low heat for 5 minutes or until heated through.


  • If the ‘Neatball’ mixture is too soft, add 1-2 tbsp of chickpea flour and mix well.
  • If it’s too difficult to form balls using hands, scoop the mixture with a wet tablespoon and gently drop it in the pan. They may not be perfectly round but it will get the job done.

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