White Bean "Meatballs" with Indian Spices
We often forget just how delicious white beans are when thinking up recipes or what to serve as a main course for dinner. They don't just make a great side dish! They're super healthy and are an excellent source of complete protein. A main dish with a white bean base and a variety of yummy vegetables makes a perfect healthy dinner. These vegan "beanballs" can be whipped up in an instant, frozen for busier days, and are great as a great sandwich or taco filling, a topping for a green salad, or equally wonderful on their own, drizzled with a classic tomato sauce. A tasty mix of spices, garlic and onion complete the combo of white beans and ground chia. Try them and tell us what you think!
1 small yellow onion
2 cloves garlic
1 cup carrots
1 can of white beans (400 ml), drained and rinsed
1 tbsp tomato purée
1/2 cup bread crumbs, panko (or powdered almonds for a gluten-free version)
1 tbsp PRANA organic ground black chia seeds
2 tbsp Redstar nutritional yeast
1 tsp ground cumin seeds
1 tsp curry powder
1 tsp PRANA unrefined Algarve sea salt
PRANA organic fair trade whole black pepper, ground, to taste
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Finely grate or mince the vegetables.
In the bowl of a food processor, mix the white beans with the tomato purée until smooth and creamy. .
Add the ground chia, nutritional yeast and spices. Mix well.
Transfer the mixture to the large bowl, add the vegetables and breadcrumbs and mix well.
Use a tablespoon to scoop out the mixture and shape balls with your hands (keep them wet to prevent the balls from sticking).
Place balls on the prepared baking sheet. Place in preheated oven and bake for 25 minutes or until they're lightly golden brown. Turn the balls halfway through cooking time.
Serve with a homemade tomato sauce, in a pita sandwich the same way you would falafel, or on top of a green salad