I was experimenting with dried fava beans with little success. They are a large and meaty bean that was just hard to marry into my other go-to bean recipes. My husband suggested grinding them up in something- what a great idea! Using my food processor to manipulate all the ingredients made these vegetarian meat balls quick and easy. I served them with a dill sauce but they would easily pair well with pasta or a mushroom gravy. I plan to make these again when entertaining; perhaps flatten them out a bit to make sliders or veggie burgers. I think they can be frozen, however, they are so tasty we didn’t have any left to freeze!
1 1/4 cup hydrated fava beans
Raw cheddar jack cheese (or vegan alternative rice cheese)
1 bell pepper minced
1 red onion minced
1 whole egg beaten (or ground chia for a vegan option)
1 egg yolk beaten (or ground chia for a vegan option)
1/3 cup buckwheat flour (garbanzo bean flour for gluten free)
dash of Nutmeg (sorry I didn’t measure! I’d guesstimate maybe 1/3 tsp)
Garlic powder (1/2 tsp)
Salt & Pepper to taste (I added probable a tsp of each)
Preheat oven to 375
Place fava beans in food processor in high until coarsely ground.
On a large mixing bowl combine beans with minced red onion, mince green pepper, and grated cheese. Season with salt, pepper, nutmeg, and garlic and stir vigorously until well incorporated.
In a separate bowl, lightly beat egg and additional yolk.
Pour egg over bean mixture an mix well. Add flour and continue to stir to allow mix to thicken.
On a greased baking sheet, portion out 2 tbsp of mixture and form into a ball. Place balls 1 inch apart.
Bake for 20 minutes or until tops of balls appear golden.
Remove from oven and allow to cool slightly before serving.
Pairs well with dill dipping sauce.
Dill Sauce Organic Ingredients:
1 tbsp finely chopped dill
1/2 cup sour cream
1 lemon wedge
Sea salt (I used Hawaiian Lava Salt)
Beat the juice of one succulent lemon wedge into the sour cream with a fork.
Fold in fresh dill until the green flecks appear even throughout the sour cream.
Top off with course sea salt. If you look at the picture the salt I used is black. It’s covered in carbon from the nearby volcano where it is gathered. It adds a little extra minerality to the flavor.