For the chickpea-chilli meatballs

  • 60g (1 cup) multigrain breadcrumbs
  • ½ brown onion
  • 2 garlic cloves
  • 170g zucchini (1 medium)
  • ¼ cup fresh coriander
  • 35g (¼ cup) sunflower seeds
  • 2 cups cooked chickpeas, drained
  • 1 tsp coconut oil, for sautéing
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 eggs
  • ½ tsp fine-grain salt
  • ½ tsp hot chilli sauce
  • 8-10 rounds of freshly ground black pepper

For the golden cashew curry sauce…

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



  1. Make the breadcrumbs if you need to – 60g bread blitzed to crumbs. SET ASIDE.
  2. Chop the onion + garlic in the thermomix to fine dice. Add to a separate bowl (i.e. SET ASIDE)
  3. Add zucchini + coriander to the thermomix, 2 sec, speed 5. Squeeze and drain off excess water. Add to breadcrumb bowl
  4. Add your sunflower seeds to the thermomix, 10 sec, speed 8. Leave in thermomix
  5. Add chickpeas, 5 sec, speed 5. Scrape down sides + repeat. Add to breadcrumb bowl.
  6. Add spices, garlic + onion + coconut oil (no need to wash out thermomix) 2min 30sec, 100degrees, speed 1
  7. Return all other ingredients to the bowl plus your 2 eggs, hot sauce, S+P, mix a little with the spatula first, then speed 4 til combined


  1. Add the onion, garlic + ginger to the thermomix, 2 seconds, speed 6. Scrape sides and repeat
  2. Add 2 tsp coconut oil, 2mins30sec, 100degrees, speed 1.
  3. Add soaked cashews and blent until you get a smooth consistency
  4. While blending, add hot sauce + spices, S+P, tomato paste.
  5. Once you reach a smooth consistency, stop the blender, add the coconut milk and simmer 15minutes, 80degrees, speed 2
  6. Set aside in your thermoserver to keep hot until the balls are ready

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.