Vegan Meat Balls With Spaghetti
Making the vegan meatballs:
In a sauce pan, heat some oil and add the onions. Sauté them for a few minutes. Add the aubergine pieces and fry them until they are golden brown.
In the food processor, whizz the chickpeas, until they are combined but totally smooth (hummus - like), like peanut butter.
In a large mixing bowl, combine the chickpea pure, the fried aubergine and onions, chilli flakes, herbs, lemon juice. Season with salt and pepper. Mix everything and add sprinkle the flour and add the aquafaba too.
Add some more flour if it's too sticky and add some more aquafaba if it's too crumbly.
Refrigerate for an hour.
When out of the, heat oil in a frying pan and make little balls from the mixture, just use your. hands. Fry them on medium heat for 5-10 minutes.
Making the sauce:
In a large sauce fry the onions with the sugar until they are caramelised. Add the slced mushrooms the chopped tomato and all the spices. Cook the sauce for about 25 minutes.
In the meantime, cook the spaghetti.
When the cause is cooked, fold in the meatballs and serve immediately with the spaghetti.