A great vegan source of fibre and vitamin B6.

INGREDIENTS:

4 small beetroot (400 g)
2 tablespoons chia seeds
6 tablespoons water
1 can ( 400g) cannellini beans
1/4 cup lemon juice
2 tablespoons tahini
3 tablespoons seeded mustard
1 tablespoon lemon pepper
1/2 cup rice flour
1/2 cup coconut flour
1 cup cooked quinoa
1/2 cup shredded coconut

80 grams sesame seeds (for coating)
2 teaspoons olive oil, or a spray can of olive oil (for coating)

Sweet Chilli sauce to serve.

TOOLS:

Food Processor
Mixing Bowl
Parchment paper

METHOD:

1. Preheat oven to 200 degrees Celsius.
2. Peel and cut beetroot into small cubes and steam. Takes about 12 minutes.
3. Ensure you have a cup of pre-cooked quinoa ( I usually food prep on a Sunday night so I keep it in the fridge) If you haven’t had time then cook now ( its around 1/4 cup uncooked)
4. Add chia seeds to water stir well and leave to go gloopy, 10-15 minutes.
5. Once cooked leave beetroot and quinoa to cool (around 10 minutes).
6. Add cooled quinoa to shredded coconut and put to one side.
7. Rinse canned cannellini beans well with water.
8. Add beans to food processor with cooled beetroot, tahini, seeded mustard, lemon pepper, lemon juice, rice flour, pulse to mix.
9. Add coconut flour and chia seeds to shredded coconut and quinoa.
10. Add beetroot mixture from the food processor to the coconut and quinoa in the mixing bowl, combine all ingredients.
11. Mix well so chia seeds are well distributed.
12. You need clean dry hands now, no rings !
13. The mixture will be soft but you can form eight handful sized balls.
14. Place the balls on a plate.
15. Wash hands.
16. Use around than 1/8 teaspoon of olive oil-very light (on your hands and lightly coat one ball (usually I just use olive oil in a can and spray my hands), repeat this step for each ball.
17. Wash hands
18. Put sesame seeds in a bowl.
19. Lightly roll each ball till covered in seeds ( you may need to rinse your hands during this process it can be a little messy)
20. Now place on parchment paper and bake for 35 minutes at 200 degrees Celsius.

Serve with a crispy green salad, some lemon wedges and sweet chilli sauce.
These will keep in the fridge for a couple of days so left overs can be work lunch options heated for around 40-50 seconds in the microwave.

More Vegan Balls recipes on Savoury Recipes.

Recipe by Catherine Carr 

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