Step 1

Start off by washing all of your produce and allowing it to dry slightly.

Step 2

Dice your onions into small dice while finely mincing your scallions.

Step 3

Add all of your ingredients except your onions, sunflower haché, and water into a bowl.

Step 4

Next, using your sunflower meat combine it with water until it boils and the water disappears fully. Reserve

Step 5

After this, follow with 1 tbsp of olive oil or avocado oil and cook your onions until caramelized. Follow by adding it to your bowl mixture.

Step 6

While that cooks, mash the chickpeas as best as possible. I like to use a cocktail muddler.

Step 7

Follow by mixing your ingredients together, and add as much grated ginger as you'd like. I like to add quite a bit!

Step 8

Using a smaller culinary scoop, form the 15 meatballs and reserve in the fridge for about 15-30 minutes.

Step 9

Once ready to cook, use avocado oil to pan sear them. Plate them with my Thai Cabbage Salad, ginger annatto dressing, lots of cilantro, and even cucumbers & bib lettuce!