Salty and healthy snacks? Yes, you can, for example with these Savory Protein Snack Balls. When I recently did a survey on Instagram about what you would like to eat more and where you need more recipe inspiration, your most frequent answer was Savory Snaaaaaacks. And oh yes right, far too often we forget that snacking can also be salty and healthy :). The balls here remind us about it and are also prepared in seconds.
Backed vs. raw put to the test
When I created them, I did a little test. Baked vs. raw. Want to know what came out?
Tie with 4:4!
4 people preferred them baked, 4 people raw (PS: I am team raw, and you?).
I consider raw in this case not as your standard definition of raw food, but simply just unbaked.
The Savory Protein Balls remind me of Falafel with a taste of crackers when baked. They, therefore, go together very well with a dip. Unbaked they are already excellent as they are :).
Let’s start rolliiiiing baby.
- 240 g/1 cup white beans
- 60 g/ ⅛ cup Tahini
- 1 handful parsley
- 2 tsp lemongrass Thai paste
- 60 g/ ⅛ cup oat flakes
- 6 tbsp white and black sesame seeds
- Preheat oven to 200 degrees top and bottom heat (only when baking them).
- Put all ingredients in a
High SpeedBlender or Food Processor and mix.
- Form into small balls.
- Option 1: Roll the small balls through sesame seeds. Keep the balls in the fridge until you serve them/ take them with you.
- Option 2: Bake the balls in the oven for about 20 minutes until they turn golden brown.
- baked option: serve with beetroot dressing or cashew yoghurt dressing dip