Vegan Meatballs – Christine Bailey

Ingredients

• 1 large aubergine, diced
• 1 red pepper chopped
• 1 can 400g cooked chickpeas, drained
• ½ onion chopped
• 2 garlic cloves, chopped very finely
• 30 g cashew nuts or walnuts
• 1/2 tsp smoked paprika
• Handful of chopped parsley
• 1 tbsp / 15 ml lemon juice
• 1 tbsp tahini
• 1 tbsp gluten free soy sauce
• 2 tbsp cornflour
• 200g gluten free bread crumbs
• Sea salt and black pepper