For the Veggie Balls

• 1/2 cup chickpeas – soaked for four – five hours
• 1/2 teaspoon vegetable oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 green or red bell pepper (capsicum), finely chopped
• 1/2 cup frozen green peas
• 1/2 cup frozen sweet corn kernels
• 2 cups chopped spinach
• 2 cups shredded cabbage
• 1/2 cup shredded carrot
• 1 teaspoon red chilli flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 3 sprigs coriander leaves (cilantro) , chopped

For the sauce

• 1/3 cup roasted cashew-nut
• 3 tablespoon roasted white sesame seeds
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon apple cider vinegar
• 1/2 cup water