|Onion salt/Salt||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Sesame seed||3 Tablespoon|
|Wheat germ||3 Tablespoon|
|Unsifted all purpose flour||3 Tablespoon|
|Shredded carrots||2 Cup (32 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and extra moisture squeezed out (1 Package)|
|Frozen green beans/1 1/2 cups chopped cooked green beans||10 Ounce, thawed, extra moisture squeezed out, and chopped (1 Package)|
|Unflavored yogurt||1 Cup (16 tbs)|
Stir together eggs, salt, cumin, pepper, sesame seed, wheat germ, flour, carrots, spinach, and beans until well blended.
Shape mixture into 1-inch balls; place 1 inch apart on well-greased rimmed baking pans.
Bake, uncovered, in a 450° oven for 10 minutes or until lightly browned.
Serve warm. or cool, cover, and refrigerate up to 3 days; wrap airtight and freeze for longer storage.
To reheat, arrange chilled or thawed morsels in a single layer in a shallow baking pan and place in a 350° oven for 10 minutes or until hot throughout.
Serve with yogurt and wooden picks for dipping.