Fava Bean and Tempeh Beanballs

fava bean tempeh beanballs

These cute little fava bean tempeh beanballs make a hearty appetizer with a plain (soy) yogurt dipping sauce and served with cocktails. Or, flatten them slightly to make little patties and top each one with a tiny spoonful of pickled corn salad. These beanballs have a crispy crust and a smooth, creamy center that will also enhance a sandwich or wrap. Fresh fava beans, while they blend up to be nice and creamy, can be a mystery, or worse, a hassle to prepare. (I had frozen some that I cooked and peeled in advance, so lucky me!). Here’s a useful video on how to purchase and prepare fava beans. You need to remove the outer pod, and then cook the beans, after which you remove the individual shells from each bean. So if that doesn’t appeal, you can certainly substitute red beans or even lentils.

Fava Bean and Tempeh Beanballs
Recipe type: Appetizer, Sandwich, Main Dish
Prep time: 
Cook time: 
Total time: 
  • 8 oz package of tempeh
  • 1 c fava beans, cleaned, cooked and peeled
  • ⅓ c sliced sundried tomatoes
  • 1 c yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 1 t oregano
  • 1 t smoked paprika
  • 2 t red wine vinegar
  • ½ t salt
  • freshly ground pepper to taste
  1. Preheat oven to 350. Line a baking dish with foil and coat with a small amount of non-stick spray or olive oil. This helps to prevent the beanballs from sticking.
  2. In a medium pot with a steamer basket, heat water and place tempeh in the steamer. Cover and steam for about 10 minutes or until tempeh is soft and has expanded slightly. Remove tempeh from steamer and transfer to a chopping board. Dice tempeh into large pieces. Transfer to food processor.
  3. In a small saucepan, heat olive oil. Add onion and saute for 2 minutes. Add garlic and sundried tomatoes and continue to saute for another 3-5 minutes. Add fava beans and saute another minute until well mixed. Transfer mixture to food processor.
  4. Add oregano, smoked paprika, vinegar and salt to the food processor and blend until smooth (about 2-3 minutes). Taste and add freshly ground pepper to taste.
  5. Form the pureed mixture into 1-inch diameter balls by taking a golfball sized amount, rolling and smoothing it between the hands into a ball, and placing each one into the prepared baking dish. You should end up with about 15 beanballs.
  6. Bake beanballs about 30 minutes, turning occasionally to ensure even browning.



  1. mmm mmm mmm the addition of sundried tomato is wonderful. i have never tried fava beans or tempeh but these really look incredible! on my to do list for sure.

Speak Your Mind


Rate this recipe: