IKEA copycat From Well Your World

Ingredients:

˝ cup dry chickpeas, soaked overnight
4 garlic cloves
1 onion, quartered
1 green bell pepper, quartered
˝ cup frozen green peas
˝ cup frozen corn
2 cups fresh spinach, chopped
2 cups cabbage, shredded
˝ cup carrot, shredded
1 teaspoon crushed red pepper (optional)
1 teaspoon Italian seasoning
1 teaspoon black pepper
˝ teaspoon ground turmeric
2 tablespoons fresh cilantro, chopped

Cream Sauce Dip:

⅓ cup raw cashews
2 tablespoons sesame seeds
2 tablespoons soy sauce (optional)
3 deglet dates
1 teaspoon apple cider vinegar
1 cup soy milk:

Add all of the ingredients to a high-speed blender and blend until smooth.

4 garlic cloves 1 onion, quartered 1 green bell pepper, quartered 2 cup s fresh spinach, chopped 2 cup s cabbage, shredded 1 teaspoon crushed red pepper (optional) 1 teaspoon Italian seasoning 1 teaspoon black pepper 2 tablespoons fresh cilantro, chopped 2 tablespoons sesame seeds 2 tablespoons soy sauce (optional) 3 deglet dates 1 teaspoon apple cider vinegar 1 cup soy milk:

Instructions:

Preheat your oven to 350°F.
Drain, then add the soaked chickpeas to the food processor and process until ground. Remove and set aside.
Then, add the garlic, onion, and bell pepper to the food processor and pulse until well-chopped. Transfer this to a hot skillet and sauté for 3 minutes until tender, adding a bit of water as needed to keep from sticking.
Next, add the peas, corn, spinach, cabbage, and carrot and continue to sauté for 3-5 minutes. Then, add the crushed red pepper, Italian seasoning, turmeric, black pepper, cilantro, and the ground chickpeas. Stir to combine. Allow everything to heat through, stirring frequently, and remove from heat. Allow to cool for a few minutes.
Using your hands, form the mixture into golf-ball sized veggie balls and place on a parchment-lined baking sheet. Bake for about 45-50 minutes, but check them after about 30 minutes to make sure they aren't burning!
Dip into the Cashew Cream Sauce and enjoy!