Adam's Veggie Balls

DudeFood's picture

Oct. 01, 2013

Ingredients

Garbanzo bean 14 Ounce , drained, rinsed
Black beans 14 Ounce , drained, rinsed
Cumin 1 Teaspoon
Garlic powder 2 Teaspoon
Lemon juice 1/2 Cup (8 tbs)
Banana 1/4
Kosher salt To Taste
Pepper To Taste
Olive oil 2 Tablespoon
Marinara sauce 25 Ounce
Fresh cilantro 1 Tablespoon , finely chopped

Directions

GETTING READY

1. Put the garbanzos, black beans, cumin, garlic powder, lemon juice, banana and salt & pepper in a food processor and blend until smooth. It should be a thick texture like peanut butter. But don’t get the jelly, Dude.

2. Next, form into golfball-sized balls. If you always make several batches and freeze for later use, just lay flat on a tray until they freeze, then dump them into a zip-lock-kinda bag.

MAKING

3. Meanwhile, pour the marinara sauce into a large pot over low heat. Cover and let it come to a simmer.

4. Grab a medium skillet and put it over low heat. LISTEN, DUDE... this is important. You can’t rush good balls, you gotta cook over low heat so they cook all the way through without burning. TRUST US. Take your time and your balls will be amazing.

5. Once the skillet is hot, add a couple tablespoons of olive oil and allow to get hot. Then add in your veggie balls and let them start to brown. Don’t keep messing with them (like Adam does), let them do their thing for a few minutes. Then, with a pair of tongs, give them a turn to continue browning. Keep turning every few minutes until browned all over.

6. After about ten minutes, they should be ready to rock. Remove them from the heat and put on paper towels.

SERVING

7. To serve, pour a couple tablespoon’s worth of marinara sauce into a bowl, then 2 or 3 veggie balls, then some more sauce, garnish with cilantro and parmesan cheese. Now you got some veggie cajoñes like no other, Dude!

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 857Calories from Fat 152

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 341 mg14.21%

Total Carbohydrates 138 g46%

Dietary Fiber 34 g136%

Sugars 18 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet