| 11 | 45 | 330 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 25 min | 6 |
| 1 cup | Sunflower seeds |
| 1/2 cup | Hemp seeds, shelled |
| 3 tbsp | Extra virgin olive oil |
| 2 medium | Carrots (grated) |
| 1 bunch | Parsley, fresh (stems removed, chopped) |
| 4 clove(s) | Garlic (grated) |
| 1/4 cup | Nutritional yeast |
| 1 tbsp | Cumin |
| 1 tsp | Chili powder |
| 1 tsp | Onion powder |
| 1 tsp | Himalayan sea salt |
Preheat oven to 325F. Line a baking tray with parchment or foil paper.
Place the sunflower seeds, hemp hearts and olive oil into a food processor or high speed blender. Blend on high speed until the mixture is somewhat coarse.
Scoop out the mixture into a large bowl
Toss the chopped parsley, carrots and garlic into the food processor/blender. Blend on high until almost smooth
Scoop out the mixture and add it to the bowl with the ground sunflower and hemp seeds
Add nutritional yeast, cumin, onion powder, chili powder and salt into the bowl and stir until well combined
Roll into 1 inch balls and place on a baking tray
Bake for 20 minutes
| Meat Alternative | 1.2 |
| Vegetables | 0.6 |
