Quinoa Balls
These vegan quinoa balls are crispy little bites packed with protein from quinoa and Cannellini beans, studded with broccoli, carrot, and bell pepper, and served with a creamy tahini dip. They come together fast, they hold their shape, and they are the kind of snack you make once and end up putting on every party platter from then on. If you love quinoa, this is a must-try.
I tried this one day when I was out of inspiration, and oh boy, did it surprise me! I just couldn’t get enough of them, and I couldn’t believe how little time they took for how pretty and delicious they turned out. I’ll always love a quick, healthy recipe, and I’ll always be a sucker for food that’s eaten with a sauce — these ones do the job properly thanks to the coconut dip.
Why these quinoa balls work
The structure here comes from two things working together. Cooked quinoa brings texture and protein, while the mashed Cannellini beans act as the binder that holds everything in a ball without needing an egg. The 2 tablespoons of flour (rice, chickpea, or regular) tighten the mixture just enough so the balls keep their shape in the pan. Quinoa is often mistaken for a grain, but it is actually a pseudocereal — the seeds are rich in dietary fiber, B vitamins, and protein, which is why they make such a satisfying base for a savoury bite.
Ingredient notes
- Cooked quinoa — cook it first according to package instructions and let it cool slightly so it is not steaming when you mix. Dry, fully cooked quinoa binds better than wet, underdone quinoa.
- Cannellini beans — drain, rinse, and mash them well. They are the glue of the mixture, so the smoother you mash, the more the balls hold together.
- Broccoli, carrot, and bell pepper — these go into the food processor first. The carrot is cooked, the broccoli florets and bell pepper add colour and bite.
- Flour — rice flour or chickpea flour keeps the recipe gluten-free; regular flour works if gluten is not a concern.
- Seasoning — garlic powder, dried dill, Italian herb mix, sesame seeds, salt, and black pepper do the flavour work. Taste the raw mixture and adjust the salt before you start forming balls.
- The tahini dip — tahini, yogurt (vegan or regular), a little salt and garlic powder, finished with black sesame seeds. Mix until smooth and creamy.
Tips for crispy balls that hold their shape
- Mix with your hands. You want to feel the texture — the mixture should hold together when you press it. If it feels too loose, add a touch more flour.
- Keep them small. About one tablespoon per ball is plenty. I prefer them small because they look incredibly cute on a party platter and are easier to pop into your mouth in one bite.
- Use a non-stick skillet and medium-high heat. Get the olive oil hot before the balls go in, so they sear rather than steam.
- Do not crowd the pan. Give each ball room and turn them so they go golden and crisp on all edges.
- Resist over-flipping. Let one side set and colour before you roll them over, or they can break apart.
What to serve them with
The tahini dip is the heart of how I serve these, but they also love a spoonful of pesto on the side. They’re amazing for movie night, game night, and most of all for barbeque parties, where vegans usually feel left out — these are very in tune with the whole barbeque atmosphere, especially with the sauce, so even the most avid meat lover is going to enjoy them. Set them out alongside more of my favourite vegan finger food recipes and vegan snack recipes for a full spread, or pair them with a fresh high-protein salad to turn the platter into a light meal. If you like this style, you’ll also enjoy my healthy vegan falafel.
Make-ahead and storage
You can mix and form the balls ahead of time and keep them covered in the fridge until you are ready to pan-fry — chilling them a little even helps them hold together. Cooked quinoa balls keep in an airtight container in the fridge for up to 3 days; reheat them in a hot non-stick pan or the oven to bring back the crisp edges, since a microwave will soften them. The tahini dip stores separately in the fridge and is best stirred again before serving. For more bite-sized inspiration, browse my vegan quinoa recipes.
So, did I manage to catch your attention? If you make these quinoa balls, please rate the recipe below and leave a comment telling me how they turned out — and don’t forget to tell me which dip you went with, the tahini or the pesto!
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Quinoa Balls
Ingredients
- 2 cups quinoa cooked
- 1 cup cannellini beans drained, rinsed & mashed
- 5 florets broccoli
- 1 carrot cooked
- ⅓ bell pepper sliced
- 2 Tbsp rice flour or chickpea flour, or regular flour
- 1 tsp garlic powder
- 1 tsp sesame seeds
- 1 tsp dill dried
- 1 Tbsp Italian herb mix
- salt to taste
- 1 tsp black pepper ground
- 2 Tbsp olive oil
For the coconut dip:
- ½ cup tahini
- ¼ tsp salt plus more to taste
- ¼ tsp garlic powder
- ½ cup yogurt vegan
- 1 tsp black sesame seeds
Instructions
- Cook the quinoa according to the package instructions and let it cool slightly.
- Add the mashed beans, broccoli, carrot and bell pepper to your food processor. Blend until well incorporated.
- Transfer the mixture to a mixing bowl.
- Add the cooked quinoa, salt, pepper, Italian herbs, dill, sesame seeds, and rice flour. Mix together with your hands.
- Once mixed thoroughly, form balls from the quinoa mixture, using about one tablespoon for each. Set aside.
- In a large non-stick skillet, heat the olive oil over medium-high heat.
- Add the quinoa balls to the pan and cook until golden and crisp on all sides.
- To make the dip, mix all the dip ingredients until smooth and well combined.
- Serve the quinoa balls with the tahini dip, and pesto sauce on the side if you like.
Notes
Frequently Asked Questions
The mashed Cannellini beans are the main binder, and 2 tablespoons of flour (rice, chickpea, or regular) tighten the mixture so the balls keep their shape. Cooked, fairly dry quinoa also helps — the drier the cooked quinoa, the better everything sticks. Mash the beans well and the mixture will press together cleanly in your hands.
Yes, they can be fully vegan. The recipe uses quinoa, beans, vegetables, herbs, and a tahini dip, and the only ingredient with an animal-based option is the yogurt in the dip, which can be vegan or regular. Choose vegan yogurt and a plant-based pesto and the whole dish stays plant-based.
Use a non-stick skillet with hot olive oil over medium-high heat, and do not crowd the pan. Let the first side set and turn golden before you roll the balls over, since flipping too early is what breaks them. If the raw mixture feels loose, add a little more flour before forming the balls.
Yes. Use rice flour or chickpea flour instead of regular flour, and the rest of the ingredients are naturally gluten-free. Just double-check that your Italian herb mix and any pesto you serve alongside are certified gluten-free if you are highly sensitive.
This recipe is written for pan-frying in olive oil, which gives the crispiest golden edges. If you prefer to bake, brush the formed balls lightly with oil and roast them on a lined tray, turning once, until firm and golden. They will be a little less crisp than the pan-fried version but still hold together well.
Cooked quinoa balls keep in an airtight container in the fridge for up to 3 days. Reheat them in a hot non-stick pan or the oven to bring back the crisp edges rather than the microwave, which softens them. You can also mix and form the balls ahead and chill them uncooked until you are ready to fry.
Perfect appetizer for a summer party! 🙂 Yum, yum yum!
Thank you!