Veggie balls with ‘courgetti’ and tomato and basil sauce | Sainsbury`s Magazine

Ingredients

• 400g cherry tomatoes on the vine
• 3 garlic cloves (no need to peel)
• olive oil, for drizzling
• sea salt
• 4 tbsp coconut oil
• 4 large courgettes
• 1 x 28g pack basil, leaves only
• 1 tbsp fennel seeds
• 1 x 400g tin butter beans, drained
• 300g sweet potatoes
• 300g carrots
• 300g parsnips
• 75g gram (chickpea) flour, sifted, plus extra for rolling
• 1 tsp smoked sweet paprika (we used La Chinata)