Vegan Polpette


Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic)


He’s a sleepy little fella.


For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. In our preparations for little brother’s arrival we have been filling our freezer with food and these vegetarian meatballs/ vegan polpette have proved themselves really useful. They are quick to make, freeze well and are easily heated. We use them as a protein rich supplement to many dishes (see a few examples below) or as a simple main dish with pasta and a sauce. 


Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. They are literally filled with vegetables and have almond flour and potato starch as thickener. Kind of like a vegetable packed baked falafel. Not only are they really healthy but they are absolutely delicious too, with sweetness from the carrots and peas a savouriness from the spices. 

Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). They get smoother texture in the frying pan but it is a bit more fiddly to get them evenly fried. My favorite method is however to make a huge batch (double batch if you can fit it into your blender), roll them and place on two trays. I then under bake them slightly and let them cool entirely before filling the freezer with them. Because they are slightly under baked, I can reheat them without risking that they get dry and boring. They can be reheated either in a pan or in the oven.


Here we have served them with some quinoa and a vegetarian lentil bolognese. They work really well with a pesto sauce as well.


Here they appear in one of our #gksbowls with, golden krauts, garlic-fried kale, carrot ribbons, mushrooms, tomatoes, avocado, a sunny egg, za’atar and a drizzle of tahini. Insanely good!


And here we’re about to roll them inside a wrap. There are lots of other possibilities. Isac prefers munching on them as a hand-held snack (although he is pretty tired of them at this point as we have served them with almost every meal for the past couple of weeks …).

Vegan Polpette
Makes 30

We use nutritional yeast to add extra depth to the flavour. It can be found in health food stores or online. If you are not vegan, it can be replaced with some grated cheese. Or simply leave it out. We kept the spices quite simple but you can try adding cayenne, sumac or curry to them for different flavour variations.

1 onion, peeled
2 garlic cloves, peeled
1 inch / 2,5 cm fresh ginger, peeled
2 medium carrots or 3-4 smaller (200 g / 7 oz), peeled

1 cup / 130 g frozen sweet peas, slightly thawed
1 x 400 g / 14 oz tin chickpeas OR 1 ½ cup / 230 g cooked chickpeas, rinsed
a handful kale, coarsely chopped and thick stems discarded 

½ cup / 50 g almond flour (can be replaced with breadcrumbs)
4 tbsp potato starch (can be replaced with cornstarch, arrowroot or chickpea flour)
1 tbsp nutritional yeast (optional)
1 ½ tsp salt
½ tsp cumin
½ tsp allspice
black pepper

Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to the regular knife attachment on the food processor. Add the rest of the ingredients to the food processor and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact. With moist hands, roll into balls using roughly 1 tbsp of mixture for each ball and place on the baking sheet. Bake for 20-25 minutes or until golden. You can flip them a few times if you like them rounder but I usually skip this and settle for one slightly flatter side. It’s easier. If you are freezing them right away, let them bake for a few minutes shorter, then let cool completely (they firm up as they cool down), transfer to freezer containers or bags and place in the fridge or freezer.

To make them in a frying pan, simply fry with a little oil on low/medium heat (they melt and get flat on too high heat) for about 10-15 minutes. Flip/roll them often to get them evenly fried.

PS! Make sure to check back next week as we have an exciting give-away coming up together with Vitamix!


  • Laura
    They turned out quite soft, even after 10-15 extra minutes in the oven. Is there any trick I could do?
  • Zule87
    Hi, i am new to your blog, and everything looks sooo delicious! I would like to try this recipe first, it seems quick and easy for a busy mom, plus my baby loves food like this that she can handle on her own. But the baby has almond and wheat allergy. Do you think i could replace almond flour with something else, maybe oatmeal flour? Thank you!
    • Green Kitchen Stories
      Hi, yes I think oat flour sounds like a great idea instead of the almond. We often swap between almond and oat.
  • Just made these today but replaced the carrot with beetroot and chickpea with green lentils... delicious!
  • Bri
    Nutrional Analysis from 47 calories per poplette (excludes nutritional yeast in calcuation). Sub-in 1 tbsp grated cheese will get you 50 calories/poplette.
  • I am a Registered Dietitian and am always looking for new creative recipes. Made these last night with a girlfriend. Was such a fun experience. They came out amazing, so flavorful and nutty tasting. I brought the leftovers into work today, great snack!
  • Wow! that is a great recipe. I love the fact that you maintain the same tone to the photos you post on the blog. Also, congrats on your baby.
  • Christina
    Thanks for the great recipe! My food processor doesn't seem to be strong enough. The mix doesn't really come together so that I had to add water. I tried afterwards to even out the added water with two handfuls of oats. The balls didn't really firm up, though. Any tips what I can do instead? Thanks! Christina
  • Your vegan meatballs are very very beautiful ! I will try do them for my children. Thanks you !
  • Bianca
    They are delicious and they tasted really good cooking them after being frozen too! I think I will double batch next time because they are really handy to just pull out of the freezer and cook.
  • This recipe is a great combination of various healthy ingredients. Recipes like this are really helpful for vegans!
  • Nice idea for people who start being vegan. Thanks!
  • Gustavo Woltmann
    I really like this recipe, so simple and so delicious! Thank you for sharing. Gustavo Woltmann.
  • Victoria Taylor
    What a great idea to put them in a wrap. A great lunch option for healthy, delectable sandwiches. Thank you for sharing and providing such lovely images, especially the one of your little baby boy. I like using this recipe with chickpea flour. Thank you again for the post.
  • What a nice quick staple for a vegetarian family. I remember those days of stocking up the freezer! I hope your staples are giving you a good "babymoon." Enjoy your new little one, he looks so sweet!
  • LOVE this recipe! The colors are so beautiful!
  • Pat Cbgo
    Hello favourate cooking duo, I wanted to ask you whether anyone or yourselves had tried replacing almond flour for buckwheat as it tends to get pricy....
  • Hej! Do you know where in Sweden I can find nutritional yeast? I live in gothenburg, which is not as big as Stockholm, but any tips could help! Thanks :)
    • Hi Laura, We live in Stockholm and find it in most health food stores. You should be able to find it in health food stores in Gothenburg as well. Ask for Näringsjäst or Bjäst. Good luck! /David
  • Marina
    Hi! Thank you so much for this absolutely wonderful recipe - Just made them for my boyfriend and we both loved it! :-D
  • Sarah
    These are delicious! Thank you for sharing. I just made them and they turned out a lot greener than yours - maybe my hand can grab more kale than was intented... The only thing is that it turned out to be a nuisance to make the mix with my blender because it is so dry. Next time, I might just process the vegetables and spices first and add starch and almond flour to the mix after blending. I will surely make them again!
  • Looks so simple and looks so delicious! I think I'm gonna try this with a twist or make something personalized. Thanks for this recipe! And congratulations to your baby boy!
  • Emma
    Tips på vart man kan hitta nutritional yeast? Vad heter det på svenska? Vad ska man söka på... supermumsiga recept! //Emma
  • Dear luise and David, This recipe is so good! I made it with 3 kinds of spice blends (Italian, Dutch meatball spices and Mexican): they are the best! I froze parts of the mixture uncooked and defrosted them a day before i wanted to make a batch. Worked perfectly! Tip for the fodmappers: onion and garlic with garlic oil and a bit extra carrot. And maybe some psyllium or xanthan gum for extra binding. Love, Mirte
  • Shellagh
    Hello, I'm still wondering about the 'batter'. Please could someone explain this. Thank you.
    • Shellagh
      Thank you very much.
  • This recipe was simple to make and freezes well! Thanks for the share. I love to have another simple recipe in my back pocket.
  • Shellagh
    Very sorry but can only speak English

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