• 2 vegan sausages, skinned
• 1 spring onion, cleaned and sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh coriander, chopped
• juice and zest of half a lemon
• 50g drained chickpeas
• 1 tsp Ras El Hanout Spice mix
• 150g Cirio Passata Rustica or tomato passata

Place the chickpeas in a blender, and blend until a fine breadcrumb consistency then add to a medium sized bowl. Add the sausages, lemon juice and ras el hanout spices and mix with your hands until brought together as one large ball.

Divide the mixture equally into six portions and roll each portion into a ball.

‍
Heat a frying pan and add two sprays of the rapeseed. Add the meatball to the frying pan and cook for 5-6 minutes until starting to turn brown.

‍
Carefully add the passata, taking care as this will spit due to the heat, then add the chopped spring onions and coriander and cook for a further 8-10 minutes.

‍
Serve on a warmed plate and sprinkle over the chopped parsley and lemon zest

‍

Become a member for access to thousands of great recipes - www.healthierforlife.com/pricing