Vegan Oriental Meatballs on White Bean Hummus
Vegan Oriental Meatballs
- 250 g vegan minced meat
- 25 g white bread
- 20 g almonds, roughly chopped
- 25 g raisins, roughly chopped
- 1 tsp cinnamon powder
- 1 tsp coriander powder
- 1 heaped tbsp mint, finely chopped
- 1 heaped tbsp parsley, finely chopped
- 1/2 onion, diced
- 1/2 clove garlic, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper, ground
White Bean Hummus
- 240 g white beans, cooked + drained
- 2 tbsp Tahini**
- 3 tbsp lemon juice
- 1/2 tsp cumin, ground
- 1/2 clove garlic
- 1 tbsp olive oil
- (bean) water
- salt
To Serve
- pomegranate seeds
- chilli flakes
- olive oil
- mint
- flatbread, optional
For the bean hummus, puree all the ingredients together except for the (bean) water. Gradually add the liquid until the desired creamy consistency is achieved. Flavour with salt.
For the meatballs, soak the white bread briefly in water. Then squeeze it out well and knead into a mixture with the remaining ingredients using damp hands. Form about 12 - 14 equal-sized balls with wet hands.
Fry the meatballs in a pan with a good dash of olive oil over a medium heat until brown on all sides.
Arrange the meatballs on the bean hummus. Serve sprinkled with chilli flakes, olive oil, pomegranate seeds and mint. Serve with some toasted flatbread if you like.