Ingredients
Click an ingredient to check it off as you cook.
Preparation
Put all the sauce ingredients into the blender jar and blend until smooth. Pour into a bowl and keep in the fridge until serving time.
In a large skillet over medium-low heat, cook the onion in 1 tbsp of the oil until translucent, about 3 to 4 minutes. Add the garlic and cook 2 minutes more. Turn off the heat and set aside.
In the bowl of a food processor, combine the tempeh, cashews, breadcrumbs, spices and oil, along with the onion and garlic. Season with salt and pepper to taste (my cashews were salted, so I barely needed any extra salt). Pulse, a few seconds at a time, until the mixture breaks down into small pieces.
With your hands, press a bit of the mixture to see if it holds together without falling apart. If it doesn't, add a little water, 1 to 2 tbsp at a time, and pulse to combine. The mixture should not be crumbly.
With your hands, shape the mixture into balls, using about ¼ cup at a time. Keftas can take different shapes; you can also mould them into a cylinder around a pre-soaked wooden skewer.
Wipe out the skillet used for the onions, then pour in enough oil to cover the bottom. Heat over medium-low, then fry the keftas, turning them often, about 1 minute per side. They're ready once nicely browned. Lower the heat if the keftas tend to burn too quickly.
