Vegan Pearl Barley 'Meatball' Sandwich

"Right up close with my meatless meatball sub, pearl barley "meatballs", caramelised onion and cheesy béchamel (🧀recipe in comments). How much better could this get? In collaboration with @magimix_australia"
-- @emerson_cooks

A Note from Feedfeed

These vegan lentil and pearl barley balls are somewhat falafel inspired but loaded with lots of other elements like mushrooms, spices and are baked in the oven! This recipe is super freezer friendly so make these in a big batch and you have a hearty and tasty lunch for the future!

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  • Recipe Card

Recipe Card


  • 1 onion
  • 2 cloves garlic
  • 10 ounces button mushrooms, chopped
  • 2 cups cooked barley
  • 1 14 ounce can brown lentils
  • 2 cups gluten free breadcrumbs
  • 1/3 cup chopped parsley
  • 3 tablespoons tahini
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • 1/2 teaspoons stock powder
  • 1 tablespoon tamari
  • 1 tablespoon coconut aminos
  • Salt and pepper, to taste


  • Step 1

    Preheat oven 180 degree c/ 350 degree f Sautée onion and garlic in olive oil. Once the onions are translucent, add the chopped mushrooms and cook for 15 minutes, or until the liquid has evaporated and mushrooms start to brown. Add the mushroom, onion and garlic mixture with the remaining ingredients in to a food processor. Pulse until everything is incorporated but not mushy. You should still roughly see the individual elements, this should take about 8-10 pulses. Roll into 2 tablespoon sized balls and place on a lined baking tray, drizzle with olive oil and bake for 30 minutes, or until golden.