Moroccan-Inspired Vegan Meatballs

These Moroccan-inspired vegan meatballs in tomato sauce make a great weekday gluten-free main. It can be made in advance as it freezes well.

1 medium onion, diced finely
2 garlic cloves, diced finely
1 large carrot, diced very finely
200 g / 7 oz (4 medium) mushrooms, diced very finely
1 tsp paprika
1 tsp smoked paprika
3 tsp coriander
2 tsp cumin
½ tsp cayenne pepper or chilli
2 tbsp tomato paste
5 dried apricots, diced finely
3 cups cooked chickpeas
zest of 1 small lemon
¼ cup nutritional yeast (or fine breadcrumbs)
¼ cup walnuts, chopped finely
2-3 tbsp parsley or coriander, chopped finely
1 heaped tsp salt
¼ tsp black pepper
oil for baking / sautéing
toasted almond flakes, to serve (optional)

View the full recipe at Lazy Cat Kitchen →