For the chilli-chickpea meatballs…

  • ¼ cup sunflower seeds
  • 2 cups cooked chickpeas, drained
  • 1 medium zucchini, grated, water squeezed out
  • 1 cup multigrain breadcrumbs
  • 2 eggs
  • ¼ cup chopped fresh coriander
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp fine-grain salt
  • ½ tsp hot chilli sauce
  • 8-10 rounds of freshly ground black pepper
  • ½ brown onion, chopped finely
  • 2 garlic cloves, minced/finely chopped
  • 1 tsp coconut oil, for sautéing

For the golden cashew curry sauce…

  • 1 cup cashews, soaked overnight
  • 1 cup vegetable stock
  • 1 brown onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • ½ tsp hot chilli sauce
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tin coconut milk
  • 4 Tbsp tomato paste
  • 8-10 rounds of freshly ground black pepper
  • ½ tsp fine-grain salt (optional – taste before adding)
  • 1 Tbsp coconut oil for frying

Sides: greens of your choice + brown rice or quinoa to serve


To make the balls:

  1. Using a powerful blender, blitz the sunflower seeds until a grainy texture is achieved. Next add the chick peas and blitz again. Lastly add the zucchini, breadcrumbs, eggs, the fresh herbs + dried spices, hot sauce, salt + pepper to the mix, blitz again.
  2. In a heavy-base saucepan, sauté the onion + garlic in the coconut oil until translucent. Remove from heat.
  3. In a large mixing bowl, combine the chickpea-spic mix with the garlic + onion, stir to combine. Set in the fridge until you have made the curry sauce.

To make the curry sauce:

  1. Drain the cashews, and empty into a high-powdered blender. Blitz until you get a paste. Add the vegetable stock slowly, and continue to blend until silky smooth.
  2. Using the heavy-base saucepan from before, sauté the onion in a little coconut oil until translucent. Then add the garlic, ginger + hot sauce for a minute before adding the dry spices – stir to combine, keep on the heat
  3. Next empty the tin of coconut milk, the tomato paste and your cashew-stock mix and simmer for 15minutes. Taste a little sauce, and add no more than ½ tsp salt, if needed.
  4. Remove from heat, transfer to a large bowl ready to serve.

To cook the balls:

  1. Heat your heavy based saucepan again, adding enough coconut oil to thinly cover the base.
  2. Take your chickpea mixture from the fridge and dollop dessert-spoon amounts in the heated oil. YOu should get about 30 balls. Carefully turn when required – the balls will be soft and fiddly, but hang in there – the end result is worth it (even if they look a little rustic/imperfect).

To serve:

Place your greens + grains down first, then top with the chick-pea balls. Right before eating dollop some of the golden curry sauce over your meal.

Recipe Notes

  • NOTE! Should you rush the cashew soaking process, your sauce will have more texture. For a silky smooth curry sauce, do soak the cashews overnight.
  • If using canned chick peas – 2 cups = 1½ tins
  • When herbs are stating to look a bit sad, I blitz them with some grain/rye bread to make green breadcrumbs – which is what I used in this recipe. Added herby goodness 🙂
  • Chilli Sauce – not sweet chilli sauce – as that won’t give you the heat. The hot sauce I used is Frank’s Red Hot Original – it had the best ingredient list of all the hot sauces I looked at.
  • Should you have a TM – I have written up the instructions here

Recipe trialled, tweaked & devoured in Sally Anderson’s test kitchen; inspiration from