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Moroccan 'fish' balls with tomato sauce and freekeh salad
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Moroccan ‘Fish’ Balls with Tomato Sauce and Freekeh Salad

Delicious Moroccan ‘fish’ balls with tomato sauce - an incredibly delicious dish. Served with fresh and tasty freekeh salad and pistachio dukkah.
Course Breakfast, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Freekeh salad, Moroccan 'fish' balls, Tomato sauce
Prep Time 30 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

For the freekeh salad

  • 2 cups freekeh
  • 6 cups water
  • Pinch salt
  • 2 handfuls of cherry tomatoes sliced
  • 3 Spring onions sliced
  • Big handful mint
  • Big handful coriander
  • 3 tbsp pomegranate seeds
  • Drizzle olive oil
  • Big pinch sea salt

For the salad dressing

  • 1 tsp pomegranate molasses or maple syrup
  • 1 tsp olive oil
  • 2 tbsp white wine vinegar
  • Pinch sea salt

For the green cashew tahini sauce

  • 1/4 cup cashews soaked for at least 3 hrs
  • 1 tbsp tahini
  • Handful coriander stalks included
  • Handful mint
  • Juice 1 lemon
  • 1/2 tsp sea salt
  • 1/2 cup water

For the pistachio dukkah

  • 100 g raw unsalted pistachios
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 1 or 2 sprigs of fresh mint
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes

Recipe for 20 Vegan “CHRAIME” fishballs–which is a Moroccan dish

  • 2 packs of firm tofu
  • 3 Nori seaweed sheets
  • 3 garlic cloves
  • 1 cup of coriander
  • 1 chili pepper
  • 1 large onion
  • 1 tablespoon coarse salt
  • 1 spoon black pepper
  • 1 tsp spoon turmeric
  • 6 to matoes chopped
  • 2 tbsp tomato purée
  • 1 bottle of quality pasatta
  • 1/4 cup of a high quality olive oil
  • 1/2 tbsp cumin seeds
  • 1 tsp salt
  • Black pepper

Instructions

To make the freekah salad

  • First, cook the freekah by–combine 2 cups cracked freekeh, 6 cups water and a pinch of salt. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, until all the water has been absorbed.
  • Allow to cool, then add to a large bowl, then mix in all the fresh ingredients.
  • Pour over the pomegranate dressing, toss to combine.
  • Finally, drizzle with a little olive oil and a big pinch of sea salt.

To make the pomegranate salad dressing

  • Add all the ingredients to a jar with a lid, shake to combine.

To make the green cashew tahini dressing

  • Add all the ingredients to a mini chopper or blender and blitz to a smooth dressing.

To make the pistachio dukkah

  • Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
  • Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
  • Add mint leaves, chilli & salt to a mini chopper and pulse in 1 second bursts.
  • Check after each pulse as you don’t want it too finely chopped.

To compile

  • Add the dressed freekah salad to a large bowl. Top with the cashew dressing and dukkah.
  • Serve with the vegan fish balls.

To make the vegan fish balls

  • Blend in a food processor the following ingredients: garlic, onion, spices, coriander, nori, chilli.
  • Smash the tofu with a fork.
  • Add the spices to the blend.

Rolling the vegan balls

  • Roll to medium size meatballs and flatten the ball
  • Place in a pre-oiled baking dish and bake for 15 minutes at 200 degrees celsius

Preparing the sauce

  • Chop onion and steam in olive oil, chop tomatoes and add to onions.
  • Add the tomato paste and water and simmer for about half an hour.
  • Add the meatballs and simmer for half an hour

To plate the dish

  • Place red sauce on a plate on top add the “CHRAIME”- 2 -3 balls
  • You can garnish with coriander leaves

Notes

4-6 servings