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Quinoa and Fava Beanballs

Quinoa and Fava Beanballs

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Quinoa and Fava Beanballs
Fava Fava Beans Fava Umami Paste Ferments Flour Grains and Seeds Light Pulse Flour Pulses Quinoa Quinoa Flakes Quinoa Flour Split Fava Beans Summer Vegan Vegetarian

by The Cook and Him

These delicious vegan beanballs from The Cook & Him make an ideal midweek Veganuary supper, combining the satisfyingly earthy flavours of fava beans and quinoa with the deep intensity of our fava bean umami paste.

prep: 20 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 20 mins / quantity: 15-20 meatballs

Ingredients

Method

  1. In a medium, heavy based saucepan put the peeled and chopped onion and peeled and crushed garlic with a drizzle of olive oil. Saute over a medium heat for just a couple of minutes
  2. Add the fava beans and vegetable stock and gently bubble, stirring occasionally for around 45 minutes. I like the beans softened but still with a little bite to them
  3. Add the quinoa, dried herbs, tomato puree, umami paste and 1/2 cup (120ml) water
  4. Cook for 10-15 minutes, stirring occasionally until all the water has been absorbed
  5. Take off the heat and stir in the quinoa flakes, quinoa flour and seasoning to taste
  6. Tip everything into a food processor and blitz until just blended - I don't mind a few chunks of beans in my vegan meatballs!
  7. At this stage you can store the mix as a whole in the fridge or use your hands to scoop and shape the mixture into golf sized balls and store those in the fridge
  8. When you're ready to cook the meatballs, heat another drizzle of oil in a large frying pan and gently fry for 10-15 minutes, turning a couple of times till they're golden and crisp on the outside
  9. Serve immediately


The Cook and Him
The Cook and Him

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