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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