Bean Balls

 Bean Balls



Below is a single recipe that makes 10 balls with medium sized scoop.

Lupini beans-I use the smaller dry  dal sized lupini beans from Australia on Amazon.  The large ones require days and days of soaking and discarding water to get rid of toxins.  With the small dried beans from Australia, you do not have to do the multiple days of rinsing procedures.

1/2 cup Vital Wheat Gluten flour
2 Tablespoons Sour Starch
1 Cup Dry Lupini Beans--soaked overnight, then cooked for 20 minutes, then drained
1 Chia seed egg  (1 T spoon chia seeds + 3 T warm water mixed and set aside 10 minutes)
1 teaspoon salt
1 pinch white pepper
1/2 smaller sized can tomato sauce
1 teaspoon (recipe called for paprika.  I used chipotle seasoning.  I would cut to 1/2 teaspoon chipotle)
1 Tablespoon garlic powder
1 Tablespoon soy sauce
1 splash olive oil
Have ready water.  I added 6 T water to the total double batch to get right shaping texture.

Stir dry ingredients together to make sure all mixed.
Use food processor to process the beans down.  Add soy sauce, tomato sauce, and chia seed egg.
In large bowl, add bean mixture to dry ingredients thoroughly incorporating.
Shape into balls.
Bake at 350 degrees F for 30 minutes.
When ready to serve, sear outsides in olive oil for 4 minutes each of 3 sides.

If balls made the day before, sit on counter for a while (more than 4 hours) to get cold off before searing.