Curried no-meat balls

General

• You must squash the cooked chickpeas properly and cut up the onion and the other ingredients for the balls finely, otherwise the mixture won't make into meatballs.
• Serves 4

Ingredients

• 1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1 small onion, finely chopped
• ¼ cup chopped peanuts (use your vijzel)
• ½ teaspoon minced fresh ginger
• 1 teaspoon minced fresh cilantro
• 2 teaspoons curry powder
• ¼ teaspoon cayenne
• Salt
• 3 tablespoons grapeseed oil
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon turmeric
• ½ teaspoon ground coriander
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup (vegan) yogurt
• 1 teaspoon chopped fresh parsley

Procedure

1. Place the chickpeas in a bowl and blot dry. Use a potato ricer or the hakmolen (not the handheld blender) to mash the chickpeas. Or use a fork :-)
2. Add about half of the chopped onion, the peanuts, ginger, cilantro, 1 teaspoon of the curry powder, ⅛ teaspoon of the cayenne, and salt to taste.
3. Mix well, then shape into 1-inch balls.
4. Heat 2 tablespoons of the oil in a large skillet and brown the balls on all sides. Remove from the skillet with a slotted spoon and drain on paper towels.
5. Heat the remaining 1 tablespoon oil in the same skillet.
6. Add the remaining onion and brown lightly.
7. Add the garlic, cinnamon, cardamom, turmeric, coriander, the remaining 1 teaspoon curry powder, the remaining ⅛ teaspoon cayenne, and salt to taste.
8. Cook, stirring for 2 minutes, then stir in the tomatoes and simmer for 5 minutes, to blend the flavors. Remove the pan from the heat and whisk in the vegan yogurt.
9. Carefully add the meatballs to the sauce, and warm over low heat without boiling.
10. Serve garnished with the parsley.