Vegan Moroccan Meatballs

Name: Vegan Moroccan Meatballs
Prep time: 20 min
Total time: 20 min
Cuisine: Moroccan, African
Ingredients: 100g buckwheat; 250ml water; 1 tsp vegan bouillon; Small bunch fresh parsley; Small bunch of fresh coriander; 6-8 mint leaves; 2 T olive oil; 1 small onion, finely diced; 2 cloves garlic; 1 tsp smoked paprika; 1 tsp ground cumin; ¼ tsp cinnamon; Pinch ground cloves; ½ tsp ground coriander; ¼ tsp cayenne pepper; 1 green or red pepper, finely diced; 2 x 400g tins peeled plum tomatoes; ¼ tsp black pepper; Pinch flaky sea salt; 12 vegan meatballs (I use either Plant Chef or Wicked Kitchen “Amazeballs”); 4 TBSP pomegranate seeds (optional); 2 tsp finely chopped fresh parsley; 4 TBSP vegan yogurt; Pinch sumac; Pinch chilli flakes