This one was a complete experiment that resulted in a failed attempt to make a bean spread for crackers. That’s perfectly ok, though, because I got this lovely recipe from it! Try it. Love it. Tell me what you think!
Note: this recipe uses a food processor. If one is not available for your use, the recipe can be created by mincing the vegetables/herbs and mashing the beans to reach the desired consistency of the bean balls.
Ingredients
Bean Balls
- 2 cups navy beans, cooked
- 1 cup millet, cooked
- ½ red onion, roughly chopped
- 1-3 cloves garlic
- ½ red bell pepper, roughly chopped
- 1 tsp. Mediterranean seasoning (coriander, oregano, garlic, onion, paprika, etc.)
- Rolled oats as needed to reach desired consistency
- Salt to taste
Dressing
- 1 Tbsp. tahini
- Juice of ½ lemon
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup
Method
- Preheat oven to 400°F
- For the dressing, mix all ingredients together and set aside
- In a food processor, use the S-blade to mince onion, garlic, and bell pepper
- Add navy beans, millet, and spices
- Pulse until well-blended
- If the mixture is not sticky enough to form balls, add oats to reach desired consistency
- Form mixture into balls and place on parchment paper-lined baking sheet
- Bake for 15-20 minutes
- Serve with dressing on a baked potato (as shown in photo), on tortillas for a wrap, or in your own special way
- Enjoy!
Bread & Grapes 