For the meatballs:

• 1 bag (100 g) of Greek-style PVT (Platelet-Valve-Temperature), rehydrated
• 1 cup of rinsed, drained chickpeas
• Water and/or flour to adjust the consistency of the mixture
• Vegetable oil for cooking

Meatballs

1. Grind the rehydrated TVP and chickpeas together in a food processor; a paste will form. Add water and/or flour as needed to adjust the consistency of the balls.
   2. From this dough, shape 16 balls about 2.5 cm (1 in) in diameter
   3. In a frying pan, heat the olive oil over medium-high heat, then cook the meatballs for about 10 minutes, turning them gently, until they are golden brown. Set aside.

Bowl

1. Divide the rice among bowls. Top with vegetables, olives, mint, and feta cheese.
2. Serve with the sauce and accompany with pita chips, if desired.

• 500 ml (2 cups) of cooked rice
• 2 cucumbers, sliced
• 1 red bell pepper, diced
• 250 ml (1 cup) of cherry tomatoes, halved
• ½ red onion, thinly sliced
• 500 ml (2 cups) of chopped romaine lettuce (optional)
• 125 ml (½ cup) sliced ​​Kalamata olives
• Fresh mint flavor
• Crumbled feta
• Store-bought tzatziki sauce
• Pita chips (optional)

2-3 days in the refrigerator, can be frozen.