Cooking Time:15 Minutes
2 tbsp olive oil
2 tbsp soy sauce
1 onion, finely sliced
1 large carrot, peeled and grated
1 x 400 g / 14 oz can chickpeas, drained and rinsed
50 g / 1.8 oz plain flour
50 g / 1.8 oz rolled oats
2 tbsp roasted cashews, chopped
1 tsp garlic powder
½ tsp cumin
Preheat the air fryer to 175 °C / 350 °F and line the air fryer with parchment paper or grease it with olive oil.
In a large mixing bowl, combine the olive oil and soy sauce. Add the onion slices and grated carrot and toss to coat in the sauce.
Place the vegetables in the air fryer and cook for 5 minutes until slightly soft.
Meanwhile, place the chickpeas, plain flour, rolled oats, and roasted cashews in a blender, and mix until well combined.
Remove the mixture from the blender and stir in the garlic powder and cumin. Add the onions and carrots to the bowl and mix well.
Scoop the mixture into small meatballs and place them into the air fryer. Increase the temperature on the machine up to 190 °C / 370 °F and cook the meatballs for 10-12 minutes until golden and crispy.