Sesame Balls

Sesame-coated balls of savory goodness make a great start to any meal. Sesame balls
Yield a dozen balls
Time 45 minutes
  • small bowl
  • strainer
  • food processor
  • rubber spatula
  • baking dish or cookie sheet
  • shallow bowl
  • 2 slices wheat bread, torn
  • 1 c water
  • 1 tomato, chopped
  • ½ c walnuts, chopped
  • 1/3 c sweet onion, chopped
  • ¼ c olives, chopped
  • 2½ t red wine vinegar
  • 1-2 cloves garlic, minced
  • ½ t salt
  • oil
  • ½ c sesame seeds
Directions Place bread in bowl, cover with water, and drain. Squeeze out liquid and place bread in food processor along with tomato, nuts, onion, olives, vinegar, garlic, and salt.

Process until well mixed but still coarse, scraping down the sides as needed.

Preheat oven to 375. Oil the baking dish. Pour the seeds into the shallow bowl.

Take about a T of the mixture, roll it into a ball, and roll around in the seeds to completely cover. Place on baking dish and repeat with the rest.

Bake until golden brown, 25-30 minutes. Serve warm, at room temperature, or chilled.

Notes Vegan for the HolidaysAdapted from the recipe for “Sesame Appetizer Balls” in Vegan for the Holidays (read my review).

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Sesame balls