In a food processor using the S blade attachment, add all the meatballs ingredients except the chickpea flour!
Blend on high speed for 20 seconds or until the tempeh starts to turn into a paste but you still have bites or food.
Stop the food processor, scrape down the side of the bowl and add the chickpea flour. Blend on high speed for 10-15 seconds to combine. Don't overdo it, this will keep some tiny bites of food and give more texture to the meatballs. Don't worry, the recipe will work too if you blend for too long, you will simply lose some texture. Otherwise, you can also transfer the meatball batter in a mixing bowl and stir in the chickpea flour with a spoon.
Take one tablespoon of meatball batter and roll between your hands. Place the balls onto a plate and repeat until you form 18 meatballs.
Warm 2 tablespoons grapeseed oil on a frying pan. When the oil is very hot, add the meatballs and fry evenly, using a tong to rotate the meatballs into the oil and fry on all the sides.
Add more oil as they fry, up to 4 tablespoons in total. It takes between 8-12 minutes to perfectly fry the meatballs.
Serve immediately on top of a salad of your choice or in a Lebanese flatbread with diced cucumber, quarters of tomatoes, black olives, red onions slices and a generous amount of mint coconut yogurt sauce.
Storage and freezing
Store the meatball, cooked or uncooked, in the fridge for up to 3 days. Make sure you store them in an airtight container to avoid them to dry. If uncooked, fry as usual. If already cook, rewarm in a hot oven for 5-10 minutes at 150°C (300°F).
Freeze the meatballs in an airtight container. Place a piece of parchment paper at the bottom of the container to avoid the meatballs to stick to the storage box. Leave half thumb space between each meatballs. Defrost 3-4 hours before frying or baking.
Coconut yogurt sauce
In a small mixing bowl, whisk all the ingredients together until it forms a creamy sauce.
Store in the fridge for at least 1 hour, to enhance the flavor or serve immediately if desired.
Sore up to 1 week in the fridge in a glass mason jar.
If you fry the meatballs ahead, you can keep them warm in the oven. Place the fried meatballs on a baking tray. Place in hot oven around 120°C (250°F) for a maximum of 30 minutes to avoid them to dry out.
Baking your meatballs
The meatballs can be baked at 200°C (400°F), the texture will be softer and less juicy. Place the meatballs on a baking tray covered with parchment paper. Bake for 20-25 minutes, rotating the meatballs halfway to evenly bake them.
You can replace chickpea flour by the same amount of all purpose flour or oat flour. The outside of the meatballs is slightly crumbly if you use oat flour.
Keto options, replace by 1/2 cup of almond flour
Nutrition panel is for one meatball including the frying oil.
4 to 6 meatballs is a good serving size for a salad or gyros