Ingredients
Serves 4
Method
- Heat the oven to 200°C.
- Put the chickpeas, lemon zest and lemon juice in a blender or food processor and blend to a paste. Place the mixture into a mixing bowl and add quinoa, breadcrumbs, garlic, cumin, nutritional yeast, half of the chopped herbs, and some salt and pepper.
- With wet hands, form the mixture into 12 even balls and set aside on a tray lined with baking paper.
- Place the balls in the oven and bake for 20 minutes, until crisp on the outside.
- Meanwhile, make the sour cream. Drain the soaked cashews and rinse with cold water. Place all sour cream ingredients into a high-speed blender and puree until smooth. Add a little more water if necessary. Refrigerate until needed.
- Heat a pot or deep-frying pan on a low heat, then add the onion and dry sauté without oil for 10 minutes, until softened. Add the tomatoes, water, vinegar, stock powder, and sugar. Simmer for 20 minutes, until thickened.
- Spoon tomato sauce into each of the 4 bowls and nestle the chickpea balls on top. Serve sprinkled with the remaining herbs and dollops of cashew sour cream on top.
