Preheat the oven to 450°F (232°C). Spray a large pan with cooking oil and place it over medium heat. When the pan is hot, cook the onion and garlic for 1 to

2 minutes, until softened, then remove from the heat and set aside. 

In large bowl, combine the vegan ground beef, mint, feta, breadcrumbs, cumin, oregano, salt and red pepper flakes. Mix until evenly combined. Use a melon scooper to portion 1-inch (2.5-cm) balls, then roll them tightly in your hands. 

Place the pan back over medium heat. Spray with cooking oil, then add the meatballs. Cook until a thick crust forms on the meatballs, turning them frequently, about 5 to 6 minutes. 

Meanwhile, make the tzatziki. Combine the cashews, water, lemon juice and salt in a high-speed blender. Blend until smooth and creamy, about 2 minutes. Taste the cream. Add more salt or lemon juice if the cream needs a bit more tang to achieve a yogurt-like flavor. Transfer the cream to a bowl. Stir in the cucumber, dill, parsley and mint. Cover and chill until ready to serve. 

When the meatballs have a nice crust, transfer them to a baking sheet and bake for 6 minutes. Warm the pitas and halve the tomatoes. Wrap several meatballs, tomatoes and a large scoop of tzatziki in a warm pita. 

Whole-Food Plant-Based Option

Line a baking sheet. Omit the vegan feta. Instead, mix 2 tablespoons (14 g) of ground flaxseed with 5 tablespoons (75 ml) of water. 

Replace the vegan ground beef with 1½ cups (297 g) of cooked or canned brown lentils and ⅓ cup (35 g) of walnuts. Pulse the lentils, walnuts, onion and garlic in a food processor until well combined but still a little chunky. 

In a bowl, combine the lentil mixture, flaxseed and water mixture and ¼ cup (27 g) of breadcrumbs with the mint and seasonings. 

Roll the dough into 1-inch (2.5-cm) balls. 

Put the balls directly on the lined baking sheet and into the oven. Don’t brown on the stove first or they will fall apart. Bake for 15 to 17 minutes, turning the meatballs halfway through, until crisp on the outside and cooked through.