SERVINGS: 4 (12 Jackfruit meatballs)                             

INGREDIENTS

2 packets of The Jack Man Nude Jackfruit (Shred the chunks by fork or food processor)
1 cup (120 g) chickpea flour

1 hot green chili finely chopped or use cayenne to taste

1/2 tsp (0.5 tsp) garam masala

1/2 tsp (0.5 tsp) paprika

1/2 tsp (0.5 tsp) cumin powder

1/3 to 1/2 tsp salt

1 tbsp finely chopped mint optional or cilantro, or use 

1/2 tsp dried fenugreek leaves (kasoori methi)

1/2 tsp (0.5 tsp) lemon juice

1.5 tbsp garlic paste or crushed garlic

1 tbsp ginger paste or grated ginger

1 tsp oil + more as needed

METHOD

For the Veggie Balls: dry roast 1 cup of chickpea flour in a large skillet over medium low heat. Stir every 2 minutes. about 7 to 8 minutes. or dry roast over medium heat and stir every 30 seconds to avoid burning. 4 to 5 minutes. The flour should start to smell nutty and change colour slightly. Keep aside.

Using a fork or a food processor shred The Jack Man Nude Jackfruit.
Add the spices, ginger, garlic, oil and mix well. Add 3/4 cup chickpea flour and mix well.
Add a tbsp flour at a time until the mixture starts to come together, not too sticky, but also not dry.
Oil your hands and Shape the mixture by pressing lightly into 1-inch balls. 

To pan fry, add 1 to 2 tsp oil in a skillet and heat over medium high heat. When hot, add the jackfruit balls and pan fry for 1-2 minutes on all sides. (total 6 to 7 minutes).

To Bake: Preheat the oven to 410 degrees F / 210ºc. Place the shaped balls on parchment lined baking sheet. Brush oil on top. Bake for 12 to 15 minutes.

I like these balls pan-fried. Serve with marinara and vegan mozzarella in sub sandwich or tacos or over pasta.

CREDIT: https://www.veganricha.com/

Image by Vegan Richa