Maybe this dish might seem like some kind of a complicated meal to make that is going to take an hour or more – but it’s really far away from that.
I soaked black beans and chickpeas together in water overnight, and chopped (pulsed) them in a food processor the next day. Before chopping I added all ingredients except chia egg.
Once the chopping was done and the texture was crumbly I added chia egg and stirred well. I started shaping small balls while I weighed them, each one had from 19 to 20 gr. The next step was to bake them, I baked them in air fryer in two batches for 25 min., and flipped them after the 12th min. It is much faster to bake all of them together in the oven in one batch.
While vegan meatballs were baking I cooked pasta shells and made the tomato sauce. Tomato sauce was ready in just 3 min. The next step was to prepare tahini sauce, which took barely 1 min. After the meatballs were done I stabbed them with a skewer (in several places each) and put them into tomato sauce, they were cooking/simmering for 13 min.