A delicious meal, with Thai flavours and spices completed with a fresh vegan mint sauce and Thai black rice.
Measure out all the ingredients. Preheat oven to a low heat and spread the chickpeas on a baking sheet and bake for 15 minutes to dehydrate the chickpeas. Set them aside.
Place everything into a the food processor and give it a good whizz. I like them having a bit of a texture, so I didn't blend them completely.
Form little balls and place them on a plate or tray.
Put them into the fridge for 20-30 minutes. Or overnight if you wish.
In the air fryer it takes about 10-12 minutes to bake a lot and about 20-25 minutes in the oven on 160 Celsius. I did not add any oil.
Before serving, cook the Thai black rice which goes well very well with the veggie balls and make the yogurt sauce: a big handful of mint, a juice of half a lime and 4-5 tbsp of vegan yogurt. Or greek yogurt if you want.
Sprinkle with pomegranate seeds and chopped fresh coriander.