The whole family eat these ‘meat’balls. The adults have the sauce from the recipe but the kids prefer theirs with tomato or BBQ sauce. They are chock-a-block full of protein with chickpeas and tofu, plus the ginger, miso and nori flakes make it great for gut health and immunity. I took a photo of this recipe from a friends cookbook, and I can’t remember the name of the original owner, so if anyone recognises it please let me know.
PREP: 10 MINUTES | COOK: 15 MINUTES | SERVES: 4
- 400g chickpeas, drained and rinsed
- 200g organic firm tofu
- 2 garlic cloves, crushed
- 2cm piece ginger, peeled and finely grated
- 3 spring onions, finely chopped
- 1 bunch coriander, finely chopped
- 1 tbsp white miso paste
- 2 tbsp nori flakes
- 1 tsp sesame oil
- 9 tbsp (140ml) tamari
- 2 tbsp mirin
- 1 red chili (or 1 tbsp sweet chili sauce if you prefer)
- Black sesame seeds, to serve
- Add the chickpeas and tofu to a food processor and pulse until roughly chopped. Add in garlic, ginger, spring onion, coriander, miso and nori flakes and blend until combined. Roll mixture into 12 small balls.
- Heat oil in frying pan until hot. Add the balls and cook for 3 minutes each side until nicely browned all over and cooked through.
- To make the dipping sauce, combine sesame oil, tamari, chili and mirin in a small bowl and mix to combine.
- To serve, sprinkle with sesame seeds and plate up with salad or roast vegetables, and dipping sauce.