Put all ingredients for meatballs (except chia egg) into a blender and chopp. After chopping place it into a container and add chia egg, then stir well. Shape small balls (19-20 gr each), put them in air fryer at 180 degrees Celsius (or in a convection oven, on baking tray covered with parchment paper). Bake for 25 min. (flip them over after the 12th min). There should be 20 balls. Stab each with a skewer on couple of places.
While vegan meatballs are baking, cook pasta shells by following instructions from it's package.
Mix together all the ingredients for tomato sauce in a pot and bring them to boil. Let simmer for 2 min, then add vegan meatballs and cook for 13 min.
Mix well all ingredients for tahini sauce with a spoon and set aside.
Combine together: put shells into a pot (or a tray) with tomato sauce, add one vegan meatball in each shell and drizzle generously with tahini sauce. Decorate with fresh rosemary. Serve warm.