Time and time again I have said, as much as I love cooking I really dont like spending all day in the kitchen and slaving over meals that mean I’m standing in front of the cooker for hours on end. However I like to eat clean and unprocessed as much as possible, which can mean making alot from scratch.
I have eaten a plant based diet for most of my life and I dont intend on ever changing that, I used to heavily rely on processed meat substitutes as my main protein souce, however since cutting back on them and focusing on unprocessed protein such and beans and lentil I have found my energy and all round health is so much better….. but yep it can either get boring or time consuming.
However these bean balls are so damn quick to make and absolutely delicious. Most of the ingredients are easy to substitute and they work with almost anything. If you really want you could even eat this as a snack on the go, they are that versitile.
Recipe
Calories: 466 Fat: 25g Carbs: 54g Protein:22g
Ingredients
- 1/2 cup of butter beans
- 1/4 cup of tahini
- 2 tbsp of whole wheat flour
- 1tsp dried basil
- 1tbp nooch
- pinch of salt
Directions
- Preheat you oven to 180c
- Put all the ingredients together in a food processor and blend until they have combined to form a dough.
- Roll a tbsp of the mixture into a ball and place on a baking try prepared with parchment paper or oiled.
- Lightly spray or drizzle the balls with oil.
- Bake for around 20 minuets until golden brown and slightly crispy.
Substitutions
If you don’t have some of the ingredients but still want to try the recipe, heres a helping hand to guide you with substitutions.
- Butter beans – any white beans will work; black-eyed peas, cannelloni beans, chickpeas,great northern beans, navy beans, pinto beans or soy beans
- Tahini – ideally stick to tahini for a boost of calcium, however remember it is just sesame seed butter, so you could either make your own if you have some sesame seeds and some extra time or you could use any other type of seed of nut butter, the flavour will be a bit different but the texture should be the same; peanut butter, cashew butter, almond butter or sunflower seed butter.
- Flour – ideally any wheat flour to get it to bind well however a gluten free mix should still work well, or you could try spelt, oat or buckwheat. I would advice to avoid trying coconut or almond with this recipe though, they just aren’t absorbent enough to bind the way we want.
Nutritional information on ingredients is calculated through webmd.com. They are an estimation.
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