Along with sewing and dancing, Tracey – my everyday ego – enjoys cooking. I have been missing that lately with so many other deadlines, shows, sewing projects for clients on the go. Today, I was able to sleep in, make whole wheat pizza crusts to freeze for easy meals this week, start some 24 hour whole wheat, no-knead bread, and do some groceries.
We have an invite to go to some friends for supper – another luxury at this time of year – and I wanted to bring something light and fun as an appetizer. Even though I did buy groceries, I had not thought about what I wanted to make or bring. Upon arriving home and scanning the fridge and cupboards, I came up with these.
Based loosely on the concept of falafels – or perhaps simply inspired by falafels, I took the idea and ran healthy with it.
- 1 can of mixed beans [ included chickpeas, kidney beans, pintos and black beans I think], drained and rinsed.
- 1/4 cup tahini
- 1/2 cup fresh mint leaves [ organic from my back yard]
Dump it all together and use a blender/food processor/hand blender to puree it all together. Make balls on an oiled cookie sheet, and bake in a 400 degree oven for about 30 minutes. If you prefer to fry them – go ahead. I don’t like to add too much extra fat, so I wanted to see how they turn out as a baked product.
Changes I will try next time:
Mine was very soft – as you can see in the picture, they did not hold their shape as balls. I had to make dropped balls from a spoon. I think I would add more beans or less tahini. Or possibly add some ground flax seeds or other seeds/nuts. They would have the consistency of cookie dough, and then can be rolled by hand.
I would suggest that if you have garlic and onion and like them, add some. I cannot eat these without spending the next day clearing my throat, so I avoid them, but for most people they would find them a standard addition. Say 1 clove garlic and 1/2 a small onion, both minced and then purees with the rest.
You can always use different fresh herbs too – cilantro, parsley, basil, hmm, whatever works for you.
We will be serving them with some garlic mayonnaise for those who want a dipping sauce tonight, but I have thoughts of these going really well as an alternative to meatballs in many recipes/meals.
If you try this, or create your own variation, I would love to hear!
0 thoughts on “Minty Bean Balls – a new recipe”
I’ll second the yummy.