skinnymixer's Vegan Dukkah Balls
Recipe type: Dinner
Cuisine: Vegan
Serves: 20
  • 45 g | 1.6 oz sesame seeds
  • 90 g | 3.2 oz raw almonds
  • 20 g | 0.7 oz granulated garlic
  • 25 g | 0.9 oz dessicated coconut
  • 5 g | 0.2 oz cumin seeds whole
  • 5 g | 0.2 oz coriander seeds whole
  • 1 tsp ground sea salt
Almond Butter
  • 300 g | 10.6 oz roasted almonds
  • 1 tsp oil of choice
Quinoa Mixture
  • 400 g | 14.1 oz white quinoa
  • 200 g | 7 oz raw carrot, roughly chopped
  • 80 g | 2.8 oz spring onion (long green stalks)
  • 2 tsp salt
  1. Place sesame, almonds, garlic, coconut, cumin and coriander into mixer bowl. Cook 8 min/100°C or 212°F/speed 1/MC on.
  2. Add salt and pulse turbo until a fine crumb is achieved. Set aside.
Almond Butter
  1. Without washing bowl, add roasted almonds to mixer bowl, mill for 10 sec/speed 9/MC on. Scrape bowl down.
  2. Add oil and process for 1 min/speed 6/MC on or until smooth. Set aside.
Quinoa Mixture
  1. Without washing bowl, insert simmering basket and weigh in quinoa, rinse well under cold water.
  2. Weigh in 800 g or 28.2 oz water, put the simmering basket back into mixer bowl. Cook for 20 min/steaming temperature/speed 4/MC on. Stir quinoa with a fork half way through cooking.
  3. When quinoa is soft, set aside in the fridge to cool completely. Discard water.
  4. Add spring onion and carrot to mixer bowl, chop for 5 sec/speed 5/MC on.
  1. In a large bowl, add 30 g or 1 oz reserved dukkah, cooled quinoa, almond butter, chopped carrot and spring onion, 2 tsp of salt and combine well.
  2. Roll into roughly 20 large balls and coat in dukkah.
  3. Refrigerate for an hour minimum before serving.
For a nut free version, try using sunflower seeds instead of almonds.

Bellini Users
Use sharp blade for this recipe.

No changes are required.

Almond Butter
At step 2 keep processing until smooth.

Quinoa Mixture
At step 2 use ST temp and speed 3 if using an Intelli, use 120 degrees and speed 4 if using a Supercook.
Recipe by skinnymixers at