The chili sauce can be super spicy depending on the heat in the dried chiles. Ancho chilies is one of most widely used because of its sweetness and mild heat. Pasilla can be much hotter. You should also use plastic gloves when handling any chili.
Author: Ordinary Vegan
Serves: 4
Ingredients
Meatballs
1 15-ounce carton of cooked chickpeas, rinsed but save liquid
2 tablespoons aquafaba liquid (liquid from chickpeas)
Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Pulse until finely chopped
Form into small balls and place on baking sheet lined in parchment paper. Cook for 15-20 minutes or until firm and brown.
Chile Sauce
Toast chile sand cumin seeds in a dry small saute pan over medium heat. Cook until fragrant and the cumin seeds are golden, approximately 2-3 minutes, tossing occasionally. Let cool.
Finely grind the chiles and cumin seeds in a spice mill, then transfer to a food processor or blender.
Add vinegar, paprika, maple syrup, garlic and vegetable broth and blend until smooth. Taste and adjust seasonings adding more maple syrup if too hot. Add more vegetable broth if too thick
Yogurt Sauce
Toss the chopped cucumber in a medium bowl with the lemon zest, lemon juice, water and vinegar. Season with salt and pepper.
Spoon a little yogurt onto a dish and a little chili sauce. Place meatballs on top. Garnish with chopped mint.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/aquafaba-egg/