Preparation time is 35minutes
Cook time is 30minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 200grams quinoa, cooked and cooled
- 400grams black beans
- 4 cloves garlic, peeled and minced
- 1 medium red onion, peeled and diced
- 1teaspoons oregano, dried
- 2tablespoons tahini
- 1/2 medium lemon zest
- 2teaspoons soy sauce, reduced salt
- 90grams plain flour, divided
- 80grams hummus (to serve)
- 420grams pita bread (to serve)
Description
These nutritious Greek-inspired vegan meatballs are super filling and perfect served with pita breads and hummus.
Method
Step 1 of 4
Pre-heat the oven to 170°C. Spread the black beans on a baking tray and bake for 10 minutes, until slightly dried and cracked. Leave the oven on.
Step 2 of 4
Heat half of the oil in a large pan on medium high heat and cook the onion for 3-4 minutes. Add the garlic and oregano and cook for 1 minute. Tip into a food processor along with the cooked quinoa, black beans, 60g of flour, tahini, soy sauce and lemon zest and pulse until smooth.
Step 3 of 4
Using your hands, roll the mix into 20 meatballs. Place on a plate and chill for 20 minutes in the fridge. Spread the rest of the flour on a plate and toss each meatball in it to lightly coat.
Step 4 of 4
Heat the rest of the oil in the pan and cook the meatballs for 4-5 minutes, tossing to brown all over. Place the meatballs on a baking sheet and bake for 18-20 minutes.
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