Description

These vegan beetroot quinoa balls are crunchy on the outside and moist & tender on the inside. Easy to prepare and super healthy! They're the perfect snack or entree to have with my easy lemon tahini dressing or protein source for buddha bowls.

Ingredients

Scale

1 cup beetroot grated (approx. half big beetroot)

1 cup firm tofu smashed (approx 120g)

1 cup cooked quinoa

Zest of 1 lemon

1 garlic clove finely diced

1/2 onion finely diced

1/3 cup pumpkin seeds

1 tbsp dried oregano

1 tsp ground coriander

3 tbsp tapioca flour

Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Add all the ingredients to the food processor and pulse until all the ingredients are well combined (don't over process it though!). This should take approx. 1 minute
Transfer to a large bowl and let it rest for 30 minutes*
Roll the balls with the hands (you can make burger patties too)
Bake at 200 degree celsius for 20 minutes

Notes

The resting time will help the ingredients bing together and will make the process of rolling the balls easier
Enjoy with tahini dressing
Store them in the fridge for up to 5 days or freeze them