Hemp Quinoa Balls with Herb Dip (Vegan)

Hemp Quinoa Balls with Herb Dip (Vegan)

Quantity: approximately 15 balls
Duration: 30 to 45 minutes.

• 240g Lentils (drained and cooked)
• 80g Quinoa
• 3 El Sun-Dried Tomatoes
• 5 el Hemp Seeds Purasana
• 1 El Flower (possible gluten-free flour)
• 2 el breadcrumbs (gluten-free if desired)
• 1kg Oregano
• 1kg Ras el Hanout
• 1 Sniff Chili Pepper
• 3 The Pistachios
• Pepper and Himalayan salt
• Extra sesame seeds and breadcrumbs

For the dip: 4 tbsp vegan mayonnaise, pepper, salt, fennel greens, mint, and tarragon

Preheat the oven to 180°C.

Put 240ml of water in a pot, add the quinoa and bring to a boil. Drain after ten minutes.

Put everything except the extra sesame seeds and breadcrumbs in a food processor. Mix or chop until a firm paste forms. Add some extra breadcrumbs if needed.

Roll into balls. Mix sesame seeds with breadcrumbs and roll the balls in it. Place them on baking paper on a baking tray. Bake for 15 minutes in the hot oven.

Meanwhile, mix the mayonnaise with the fresh herbs.

Serve the balls with the dip.