This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Makes 20 balls

1

lb. shiitake mushrooms, stemmed

3

Tbsp. vegetable oil, plus more for greasing

1

15.5-oz. can chickpeas, rinsed

1

small red chili, thinly sliced into rounds

½

cup low-sodium soy sauce

¼

cup honey

3

Tbsp. unseasoned rice vinegar, divided

3

large eggs

2"

piece ginger, peeled, finely grated

2

garlic cloves, finely grated

½

cup panko (Japanese breadcrumbs)

4

scallions, dark green parts finely chopped, white and pale green parts very thinly sliced

⅓

cup finely chopped cilantro, plus ½ cup cilantro leaves with tender stems

1

tsp. kosher salt, plus more

2

celery stalks, thinly sliced, plus ½ cup leaves

Step 1

Preheat the oven to 350°. Working in 3 batches, pulse mushrooms in a food processor until no pieces are bigger than ¼". Transfer to a lightly oiled parchment-lined rimmed baking sheet. Wipe out and reserve the food processor.

Step 2

Add chickpeas to sheet and toss to combine. Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes. Let cool. Keep oven on.

Step 3

Meanwhile, bring chili, soy sauce, honey, and 1 Tbsp. vinegar to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.

Step 4

Pulse eggs, ginger, garlic, panko, chopped scallion greens, ⅓ cup cilantro, and 3 Tbsp. oil in food processor until fully incorporated. Add chickpea-mushroom mixture and 1 tsp. salt and pulse until no pieces are bigger than ¼". Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.

Step 5

Oil a new sheet of parchment and place on baking sheet. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½"). Arrange balls on prepared sheet and brush with about one-quarter of spicy soy glaze mixture. Bake meatballs until firm and slightly darkened, 18–20 minutes.

Step 6

Meanwhile, toss celery (with leaves) and remaining scallions, ½ cup cilantro leaves, and 2 Tbsp. vinegar in a medium bowl; season with salt.

Step 7

Arrange meatballs on a platter and drizzle with sauce. Scatter celery salad over. Serve remaining sauce alongside.

Step 8

Do Ahead: Soy glaze can be made 1 day ahead. Cover and chill. Meatballs can be formed 2 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.