Vegan Thai Veggie Balls With Thai Black Rice
A delicious meal, with Thai flavours and spices completed with a fresh vegan mint sauce and Thai black rice.
Servings: 4 people
Ingredients
- 180 gram tricolour qunioa regular quinoa is also perfectly fine
- 400 gram canned chickpea drained
- 1/3 of a yellow, red and orange bell pepper chopped
- 2 tbsp dark brown sugar
- 3 tbsp smooth peanut butter
- 150 gram roasted peanuts unsalted, chopped
- 3 tbsp dark soy sauce
- 2 handfuls chopped fresh coriander
- 4-5 spring onions chopped
- 2 large garlic cloves minced
- 2 tsp dried Thai basil
- salt and pepper to taste
Instructions
- Measure out all the ingredients. Preheat oven to a low heat and spread the chickpeas on a baking sheet and bake for 15 minutes to dehydrate the chickpeas. Set them aside.
- Place everything into a the food processor and give it a good whizz. I like them having a bit of a texture, so I didn't blend them completely.
- Form little balls and place them on a plate or tray.
- Put them into the fridge for 20-30 minutes. Or overnight if you wish.
- In the air fryer it takes about 10-12 minutes to bake a lot and about 20-25 minutes in the oven on 160 Celsius. I did not add any oil.
- Before serving, cook the Thai black rice which goes well very well with the veggie balls and make the yogurt sauce: a big handful of mint, a juice of half a lime and 4-5 tbsp of vegan yogurt. Or greek yogurt if you want.Sprinkle with pomegranate seeds and chopped fresh coriander.
