Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients for balls
 60 g onion, peeled and diced
 15 g crushed garlic
 5 g crushed ginger
 100 g grated carrots
 65 g frozen sweet peas, slightly thawed
 125 g cooked chickpeas, rinsed
 60 g kale, chopped and stems discarded
 25 g almond meal
 1 tbsp nutritional yeast (optional)
 20 g arrowroot
 10 g 100% almond spread
 Salt and black pepper
Golden Krauts
 30 g wombok
 olive oil
 1 tsp tumeric
Fried Kale
 30 g cavolo nero
 2 g crushed garlic
 EVO salt and pepper
Tahini spread
 30 g tahini
 10 ml extra virgin oil
 60 ml water
 5 ml lime juice
 salt and pepper
Method for the balls
1

Set the oven to 200°C and line a baking tray with baking paper. Grate onion, ginger and carrots and place in food processor.

2

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.

3

With moist hands, roll into balls and place on the baking sheet. Bake for 10-12 minutes or until golden.

Method for Golden Krauts
4

Sauté wombok in medium pan in olive oil and tumeric

Method for Fried Kale
5

Sauté Kale in medium pan in olive oil and garlic

PRESENTATION
6

Assemble all ingredients in a bowl with tahini spread on the side.

Top with Zataar if you have any.

Ingredients

Ingredients for balls
 60 g onion, peeled and diced
 15 g crushed garlic
 5 g crushed ginger
 100 g grated carrots
 65 g frozen sweet peas, slightly thawed
 125 g cooked chickpeas, rinsed
 60 g kale, chopped and stems discarded
 25 g almond meal
 1 tbsp nutritional yeast (optional)
 20 g arrowroot
 10 g 100% almond spread
 Salt and black pepper
Golden Krauts
 30 g wombok
 olive oil
 1 tsp tumeric
Fried Kale
 30 g cavolo nero
 2 g crushed garlic
 EVO salt and pepper
Tahini spread
 30 g tahini
 10 ml extra virgin oil
 60 ml water
 5 ml lime juice
 salt and pepper

Directions

Method for the balls
1

Set the oven to 200°C and line a baking tray with baking paper. Grate onion, ginger and carrots and place in food processor.

2

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.

3

With moist hands, roll into balls and place on the baking sheet. Bake for 10-12 minutes or until golden.

Method for Golden Krauts
4

Sauté wombok in medium pan in olive oil and tumeric

Method for Fried Kale
5

Sauté Kale in medium pan in olive oil and garlic

PRESENTATION
6

Assemble all ingredients in a bowl with tahini spread on the side.

Top with Zataar if you have any.

Vegan meatballs, golden krauts, kale & tahini