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Carrot Halloumi Balls

Vegetarian Balls Made with Carrots, Halloumi, and Dill

There are some unbeatable combinations that captivate us and enchant our taste buds.


Today, I want to talk about one such magical pairing: carrot, halloumi, and dill.

Individually, they are fascinating and incredibly versatile in their uses.


But ever since I tried these little balls, I'm convinced: this is exactly what our palates need.


And in terms of nutrition? Top-notch.

Carrots are rich in vitamin A and fiber, while halloumi provides protein and healthy fats. Dill is packed with vitamin C and antioxidants.


The tahini sauce complements this combo with healthy fats and calcium. All in all, it's a delicious and nutrient-dense combination—definitely worth trying. ;)


Ready for the best flavor combination?

 

Ingredients for the Balls:

2 carrots

200 g halloumi

1 egg

25 g dill

4 tbsp buckwheat flour

Salt, pepper

Ground coriander and za'atar

A little oil for frying

Arugula for serving


Ingredients for the Dip:

60 g tahini

2 tbsp lemon juice

30 g yogurt

Salt, ground cumin, and coriander

2-3 tbsp water

 
  • Serving size: About 10 balls

  • Effort: Low The preparation time takes about 30 minutes.

  • Nutritional Value: Strong The combination of balls and dip offers a good balance of protein, fiber, healthy fats, and vitamins.

  • Michaela's Opinion: I love this recipe, and it’s one of the blog posts I often share with friends who ask me for appetizer ideas.

Instructions:

1) Grate the carrots and crumble the halloumi. Alternatively, roughly chop both in a blender.


2) Mix both ingredients with an egg, finely chopped dill, and 4 tbsp buckwheat flour.


3) Season the mixture with salt, pepper, ground coriander, and za'atar to taste.


4) Form small balls from the mixture.


5) Fry the balls in a pan until golden brown.


6) For the dip: Mix tahini, lemon juice, yogurt, salt, cumin, and coriander in a bowl. Thin the dip mixture with 2-3 tbsp water as needed, until you reach the desired consistency.


7) Serve the balls on fresh arugula and enjoy with the tahini sauce.

 
  • Michaela's Tip: If the carrots are too moist after mixing, you can squeeze them out before combining them with the halloumi to ensure better consistency of the balls.

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