Greek fava beans, vegetarian meatballs with crunchy vegetables
As well as inviting Greece into your home, this dish is packed with goodness: it's rich in vegetable protein, vitamins, minerals, antioxidants and fibre. You're going to love Santorini fava!
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Ingredients
Portions:
4
100 g
yellow peas
50 g
millet
50 g
pois chiche (chickpeas)
2 tbsp
olive oil
50 g
aubergine, diced
50 g
cherry tomatoes, halved
30 g
cucumber, sliced
30 g
yellow courgette, sliced
20 g
Greek black olives, pitted and sliced
30 g
gray oyster mushrooms, sliced
For the vegetable broth:
500 ml
vegetable broth
(made with onion, carrot, celery stalk, fresh thyme, bay leaf, peppercorn, leeks)
1 clove
garlic, minced
1 piece
red onion, diced
salt
white pepper
1 bunch
fresh oregano
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of yellow peas and 50 g of millet under cold water. In a pot, add them to 500 ml of vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until tender.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add 1 diced red onion and 1 minced garlic clove, sautéing until they are soft and translucent, about 5 minutes.
- Add 50 g of diced aubergine and 30 g of sliced gray oyster mushrooms to the skillet. Cook for an additional 5 minutes until vegetables are slightly browned.
- In a large bowl, combine the cooked peas, millet, and chickpeas (50 g). Mash slightly and mix in the sautéed vegetables, 30 g of sliced cucumber, 30 g of sliced yellow courgette, and 50 g of halved cherry tomatoes. Season with salt and white pepper to taste.
- Form the mixture into small meatballs. Heat the remaining 1 tbsp of olive oil in the skillet and cook the meatballs until golden brown on all sides, about 5 minutes. Serve garnished with 20 g of sliced Greek black olives and fresh oregano.
For a smoother texture, pulse the mixture in a food processor before forming into meatballs. Adjust seasoning as needed.