To create this recipe you will need to boil the potatoes and cook the yellow split peas in advance.

Veggie Ball Ingredients:

• 1 Grated Cooked Potato
• 1 Grated Onion
• 1/2 Cup Cooked Split peas
• 4Tbsp Chickpea Flour
• 1/2 Tsp Ground Turmeric
• Salt & Pepper to Taste
• Spray Olive Oil

Instructions:

• Preheat oven 180C.
• Line a baking tray with parchment paper.
• Mix all the veggie ball ingredients really well until they stick together.
• Roll tablespoons of mixture into balls and place them on a baking tray.
• Spray lightly with olive oil. Bake them for 20-25 minutes until they are golden.

Fesenjoon Dip:

• Exotic Bazaar's Persian Walnut Chicken 
• 2 Tbsp Pomegranate Seeds

Instructions:

• Pour half jar of  into a sauce pan and gentle warm
• Once the Exotic Bazaar's Persian Walnut Chicken 
  is warm transfer to a serving bowl.
• Sprinkle pomegranate seeds on top of your dip and serve with the freshly baked veggie balls.