For 30 balls
100 g almond flour
25 g bread crumbs
55 g gram flour
1 grated onion
1 teaspoon salt
½ teaspoon pepper
1 teaspoon turmeric
3 tablespoon ground flax seeds
6-7 tablespoon hot water
1 litre water for boiling
1 teaspoon dried herbs
1 teaspoon tomato puré
2 tablespoon vegetable oil for frying
Few drops of soya sauce
Start by making the flax mixture. Stir ground flax seeds with hot water. Leave to swell for about 5 minutes.
In a bowl mix almond flour/ground almond, bread crumbs, gram flour, grated onion, spices (NOT the dried herbs!), flax mixture and salt.
Mix into a dough. Make sure your dough is smooth and formable but not crumbly. If crumbly add a little bit of water and if too loose add a bit more gram flour.
Shape dough into balls. Each ball about 1-1,5 tsp of dough.
Bring 1 litre of water to boil in a big pot with some dried herbs or bouillon stock of your choice.
Add balls by putting them on a strainer ladle and gently lowering the ladle in water. Add about 8 balls at a time.
Let balls boil for about 5-7 minutes. Once they are ready they swell and float on the surface. Gently lift them with a strainer ladle. Leave till all balls are boiled.
In a frying pan fry the balls for 2-3 minutes. Add few drops of soya sauce to make them darker.