Bean Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,581 mg | (40 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Shelled fava bean (dried, peeled, thick)
- 2 bunches scallions
- 5 garlic cloves
- 2 bunches Dill
- 2 bunches flat-leaf parsley
- 1 bunch cilantro
- ½ bunch mint
- 1 Tbsp Cumin (ground)
- salt
- 1 tsp dried, crushed chili peppers
- 1 egg
- ½ packet Baking powder
- 150 grams breadcrumbs
- 150 grams Sesame seeds
- vegetable oil (for frying)
Preparation steps
Soak beans overnight in plenty of water, covered. Drain in a colander and rinse, drain well.
Rinse and dry scallions, finely chop white parts. Peel garlic and cut into pieces. Rinse herbs, shake dry and chop.
Mix scallions, herbs, garlic and beans and ground twice through the fine slice of meat grinder. Combine with spices, egg, baking powder and breadcrumbs, knead into malleable mixture. Add more breadcrumbs if mixture is too soft. Cover and let rest for about 1 hour.
Make ping-pong sized balls from the mixture and roll in sesame seeds. Flatten balls slightly and press seeds firmly.
Heat plenty of oil in a deep pan.
Cook bean balls, few at a time, for about 7 minutes or until golden brown. Drain on paper towels and serve with flatbread, if desired.
