Clean the mushrooms and chop them finely, alternatively put them in a food processor and press the pulse function a few times, but mushrooms should not become mushy.
Peel and finely chop shallots and garlic.
Mash the chickpeas with a fork. Chop the parsley very finely.
Now put everything together with the remaining Köttbullar ingredients in a bowl and knead well.
Chill for 15 minutes.
Then shape small balls out of the dough and fry them in oil on all sides in a large pan.
For the mashed potatoes,
Peel and dice the potatoes and cook in salted water until soft. Then pour off the water. Add milk, vegetable stock and butter and mash with the potato masher. Season with salt, pepper and nutmeg.
Wash the cucumber and slice it very finely on the slicer.
Peel and finely dice the onion, finely chop the chives and dill and place in a bowl.
Add apple cider vinegar, oils and maple syrup and mix everything well.
Finally mix in the cucumbers.
Gravy:4 tbsp butter
32 g flour
480 ml vegetable stock
200 ml sour cream
1 tbsp Worcestershire sauce (more to taste)Melt the butter then stir in the flour and fry for about 2-3 minutes. Now slowly add the vegetable stock and stir until saturated. Little by little, a smooth sauce should form. Then stir in the sour cream and season with Worcestershire sauce and salt.