Tofu ‘meat’balls

The whole family eat these ‘meat’balls. The adults have the sauce from the recipe but the kids prefer theirs with tomato or BBQ sauce. They are chock-a-block full of protein with chickpeas and tofu, plus the ginger, miso and nori flakes make it great for gut health and immunity. I took a photo of this recipe from a friends cookbook, and I can’t remember the name of the original owner, so if anyone recognises it please let me know.



  • 400g chickpeas, drained and rinsed
  • 200g organic firm tofu
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled and finely grated
  • 3 spring onions, finely chopped
  • 1 bunch coriander, finely chopped
  • 1 tbsp white miso paste
  • 2 tbsp nori flakes
  • 1 tsp sesame oil
  • 9 tbsp (140ml) tamari
  • 2 tbsp mirin
  • 1 red chili (or 1 tbsp sweet chili sauce if you prefer)
  • Black sesame seeds, to serve


  1. Add the chickpeas and tofu to a food processor and pulse until roughly chopped. Add in garlic, ginger, spring onion, coriander, miso and nori flakes and blend until combined. Roll mixture into 12 small balls.
  2. Heat oil in frying pan until hot. Add the balls and cook for 3 minutes each side until nicely browned all over and cooked through.
  3. To make the dipping sauce, combine sesame oil, tamari, chili and mirin in a small bowl and mix to combine.
  4. To serve, sprinkle with sesame seeds and plate up with salad or roast vegetables, and dipping sauce.

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