Vegan Moroccan Meatball Pitas

1 Break the tempeh up into chunks and add them to a small sauce pan, and sprinkle with a few pinches of salt and pepper. Add the veggie broth to the sauce pan, just enough to cover the tempeh. About 1-2 cups. 
2 Heat on medium high. Bring to a boil, then reduce to a simmer, simmer for about 10 minutes. Then drain the tempeh, disposing of the veggie broth. Then set the tempeh aside to let it cool. 
3 Now, preheat the oven to 375 degrees. 
4 While the tempeh is cooling, make a flax egg. Whisk together the flax meal and water in a small bowl. Set aside to thicken. 
5 When the tempeh is cool enough to handle, add it to a food processor. Then add in the flax egg, the bread crumbs, garlic, roasted red peppers, and all the spices. 
6 Process the mixture, pulsing and scraping down the sides as needed until the mixture comes together and everything is very finely chopped. It should hold together in a ball very easily. This make take a few minutes. It should look a lot like ground meat. 
7 Now, spray a sheet pan with non stick spray. Next, form the tempeh mixture into balls. Take about 1 1/2 Tablespoons of the mixture, squeeze together then roll into a ball with the palms of your hands. 
8 Place each ball on the baking sheet. Once you have all the mixture made into balls and on the pan, spray the tops with more non stick spray.  It should make about 12-14 meatballs. 
9 Bake the tempeh meatballs at 375 degrees for about 10 minutes, then flip and bake for 10 more minutes. 
10 While the tempeh meatballs are baking, make the dressing. Add all the ingredients for garlic turmeric tahini dressing into a small mixing bowl, then whisk until fully combined. Taste and adjust seasoning. Set aside. 
11 Once the meatballs are baked through, spread some pita bread with the dressing then add some arugula a few of the meatballs, drizzle with more dressing and add red onion or more red peppers or both!