These North African vegiballs tend to create a Moroccan/Tunisian atmosphere through the harissa and ras el hanout. This is a nutritious vegetarian recipe because the quinoa and cashewnuts provide the necesarry proteins, which makes that these balls can act as a substitute for meat. Besides, these balls are multi-employable ‘cause you can put any vegetable, herbs or spices in it that you prefer.
Ingredients for 2-3 persons or 12 balls (1hour):
2 tbsp nut butter | 1 tbsp hazelnutoil | 1 tbsp water | 1 tbsp lime juice | 1 tsp honey | 1 tbsp harissa | 1/2 tsp garlic powder
65g rolled oats | 100g uncooked quinoa, rinsed | 50g cashew nuts, chopped | 30g parmesan
1 tbsp olive oil | 1 red onion | 100g mushrooms | 1 tbsp Ras el Hanout
1 medium carrot or 150g pumpkin, cooked | 1 handful parsley, chopped
1 tbsp olive oil
Bring 250ml water to a boil and cook the rinsed quinoa. Cool down. Meanwhile put all the first ingredients in a small bowl and whisk them until you have a runny brown paste. Mix in a big bowl the oats, cooled quinoa, chopped cashew nuts and parmesan with a spoon. Heat the olive oil on medium heat and bake the onion and mushrooms 3 minutes. Season with Ras el Hanout. Transfer them to the quinoamixture. Add the cooked carrots or pumpkin and parsley. Pour the aromatic paste in the bowl and mix with your hands. If the mixture is too moist, add some oat flakes. Shape with your hands nine equal balls. Heat the olive oil and bake the vegiballs goldbrown. You can also yarn them in the oven for 15 minutes. Garnish the plate with some carrot- or pumpkinpurée and chilipepper.