The bean and carrot balls are tasty and flavorful vegetarian balls that are easy and quick to prepare. These balls are simple because we prepare the mixture by simply blending all the ingredients in the mixer, obtaining a mixture that we can immediately transform into balls or even burgers. Besides being delicious, these balls are a smart way to eat more legumes and vegetables for both lunch and dinner, as transforming legumes into balls and burgers makes them more appealing and inviting! It is not the first time we use legumes to prepare balls. We also recommend reading and trying our chickpea balls in sauce, a variant of the classic grandma’s meatballs, or chickpea and arugula balls, or red lentil balls.
The preparation is very simple: we pour all the ingredients for the balls into the mixer and blend until obtaining a homogeneous mixture. If it’s too soft, we can add a little oat flour at a time. We shape the balls and cook them in a pan with a little oil or in the oven at 392°F for 25 minutes or in an air fryer for 15 minutes. We serve them with a sauce made of yogurt, oil, turmeric, lemon zest and juice, mustard, salt, and pepper.
Importantly, these bean and carrot balls are also completely vegan because they are egg-free and gluten-free since we use oat flour or alternatively rice flour. They are also light because we use few healthy fats for cooking them, and very quick to make especially if we use canned beans. Try them and let us know what you think.
Also, discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Bean and Carrot Balls
- 14 oz cooked beans
- 1.1 lbs carrots
- 1.25 cups oat flour
- 1 onion
- curry
- salt
- pepper
- 7 oz soy yogurt
- lemon zest
- lemon juice
- 1 tsp mustard
- turmeric powder
- 1 tbsp extra virgin olive oil
- salt
- pepper
Tools to Prepare Bean and Carrot Balls
- 1 Food Processor
- 1 Oven
How to Make Bean and Carrot Balls
To prepare the bean and carrot balls, first clean the carrots, scrape and chop them into pieces or grate them.
Peel the onion and chop it.
Drain the beans from their preserving water and put both the carrots and beans, along with the onion, in a mixer.
Add the flour, salt, pepper, and curry, and blend until you get a compact and soft mixture. If it’s too soft, you can add more oat flour until reaching the right consistency.
With wet hands, form the balls and cook them in a pan with a little oil until they are golden brown on each side. Alternatively, you can bake them in the oven for 25 minutes at 392°F or in an air fryer for 15 minutes.
Serve the bean and carrot balls with yogurt sauce, which you can prepare by simply mixing yogurt with lemon juice and zest, mustard, turmeric, oil, salt, and pepper in a bowl.
Simo and Cicci Recommend
You can store these bean and carrot balls for 2-3 days in the fridge well-closed in an airtight container. You can also freeze them both raw and cooked.
As an alternative to oat flour, you can use rice flour or chickpea flour. Or you can use classic or gluten-free breadcrumbs.
When pumpkin season comes, you can replace the carrots with pumpkin pulp.
If you decide to use dried beans, remember to soak them at least overnight before cooking. You will need about 150 g of dried beans to cook the next day in a pot with plenty of water.
