These make a delightful and healthy snack. If you're not familiar with freekeh, the taste is a bit unusual but still yummy!
Freekeh is a young green wheat that goes through a roasting process. It's low GI, making it a great snack for type 1 diabetics such as myself. If you follow this recipe to a tee, each ball should contain around half an exchange (7.5g carbs).
The veggies in this recipe can be substituted for pretty much anything you have on hand. You'll just need about a cup's worth of cooked and mashed vegetables to add to the cooked freekeh.
The balls keep for a few days in the fridge. I also like to freeze them and reheat them in the microwave when need be.
Ingredients 150g freekeh
1 leek, chopped finely
1 pumpkin, chopped finely
70g chickpea flour
Small handful coriander
Small handful parsley
Place the freekeh in a pot with 2-3 cups water and bring to the boil. Take off the lid and leave to cook for 40 minutes, or until the freekeh is soft, but still has a slight crunch. The water should be all absorbed, but if not, drain the freekeh.
Meanwhile, saute the pumpkin and leek until soft, then mash lightly with a large fork.
Preheat the oven to 200°C and line a baking tray with baking paper.
Place the freekeh in a large bowl. Add the veggies, flour, egg and herbs and mix well. Season to taste.
Roll the mixture into balls about 2cm wide and place them on the baking tray. Feel free to add more flour or another egg if the mixture doesn't stick together too well. It can be a little crumbly in your hands, however, it sticks together well once baked.
Pop into the oven for 30 minutes, or until slightly browned.