Heat the oil in a large deep pan over a moderate heat. Add the onion and fry for five minutes until translucent. Add the cumin seeds, stir and fry for another minute or two.
Meanwhile blitz the tomatoes, carrots, red pepper, garlic and chilli in a blender along with the water.
Pour into the onion pan and add the pomegranate molasses and salt. Bring to the boil, cover and reduce the heat. Simmer for twenty minutes, stirring occasionally.
While the sauce is cooking, cook the veggie balls according to packet instructions or for 15 minutes in an Air Fryer at 180℃.
Pour the sauce into a large serving bowl and place the hot balls on top. Serve alongside a Middle Eastern pilaf.
Serves 4 very hungry people, but could stretch to 6 more moderate portions.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.