makes
16-20
prep
10 minutes
difficulty
Easy
makes
16-20
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- ¼ cup hemp hearts, plus 1 tbsp extra
- ¼ cup sunflower seeds, raw or roasted & unsalted, plus 1 tbsp extra
- 1 slice of gluten free bread, crumbled (optional if you want 100% raw, but it does help with the overall texture!)
- ¼ cup tahini
- 1 tbsp olive oil
- 1 tsp coarse sea salt
- handful parsley
- 30 ml fresh lemon juice
- ½ tsp cumin, ground in a mortar
- pinch black pepper, ground
- sesame seeds, to garnish
Serve these with
Instructions
Add all of the ingredients to the bowl of a high powered blender: hemp hearts, sunflower seeds, bread (optional), tahini, olive oil, sea salt, parsley, lemon juice, cumin, and black pepper. Pulse to combine, then blend on high power until your mixture melds together. You might need to stop the blender occasionally and scrape down the sides, then continue blending.
Once the mixture is well mixed and pliable, like a malleable dough, remove from the blender and form into a round ball.
Pinch of golf ball sized amounts from the large dough ball and shape into rounds. Set the balls onto parchment paper. Top with sesame seeds.
Eat immediately or store in a glass container in the fridge for later snacking.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
