Little Green Protein Balls

I came up with this recipe because I couldn't find any nutritious, savory, and plant-based snacks at the grocery store. I didn't want to spend a super long time cooking though, so I got some help from a box of latkes mix at the back of my shelf.

These nourishing protein balls are so fast I can whip them up during my lunch break and still have time to get outside for a walk!

Ingredients:

• 6 oz (170 g.) high-protein super firm tofu
• 2 tablespoons hummus, any flavor but I used olive hummus
• 1 3-oz packet of potato pancake mix (1/2 a box)
• 1/4 cup ground flax seed
• 2 handfuls spinach
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Soy milk, or other plant-based milk, as needed

Pulse your tofu and hummus together in a food processor until they form small crumbles.

At this point pour in a splash of soy milk (probably around 1/4 cup) while the blade is running and blend until it forms a completely smooth paste, like that of hummus. This will take a minute, but it will happen. It's better to add only a little liquid at first, because you can always add more later.

Now put in your latkes mix and flax seeds. Pulse until it's well combined and forms a ball. The food processor will be pretty loud but make sure that the dough is thoroughly mixed.

The dough should be moist and spongey yet hold together well and not be sticky. Add more soy milk if it's too crumbley.

Throw in the spinach and another splash of soy milk. Pulse until all the spinach is chopped super tiny and the dough has an even green color.

Then add your flavoring and pulse until combined.

Using a fairly large cookie scoop or two spoons, form domes and place them on a parchment lined baking sheet. I made exactly twelve, so it fit perfectly on the pan!

Pop them onto the middle rack of your preheated oven for 20 mins.

They won't look any different than when you first put them in, but if you touch them they will feel dry and their bottoms will be a beautiful golden brown.

Place the parchment on a wire rack to cool.

I eat these just as a snack but they'd be great with spaghetti or in a meatball sub too as they're very similar to veggie meatball replacements that I've tried. This recipe is super versatile and forgiving so you can totally mix things up with whatever spices and leafy greens you have on hand!