fritters in salad bowl

Love these veggie balls!

More beans!

If you read last weeks post about mung beans, you’ll know that I found a lonely jar in the pantry and created this delicious daal. This week as I still had some left, I had a play with making some veggie balls and after a bit of trial and error, managed to perfect them! Of course, you can swap the mung beans for any other type of soft bean you have – cannellini beans or white kidney beans would work, just rinse well and adjust the seasonings.

Beans or Pulses?

Beans and pulses are both types of legumes, known for their high protein and fibre content. Beans typically refer to seeds like kidney beans or black beans, while pulses specifically mean dried seeds like lentils, chickpeas, and mung beans.

Dried beans and pulses need soaking before cooking to rehydrate them, while tinned varieties are pre-cooked and ready to use. Dried ones have a firmer texture and stronger flavour, whereas tinned ones are softer due to the canning process. Tinned varieties are more convenient but may contain added salt or preservatives and dried varieties offer more control over cooking.

Legumes by Yoav Farhi on Unsplash (mung beans are the small green ones)

Mung beans specifically, are small green legumes that are commonly sprouted and used in salads (grow them on dampened kitchen towel on the windowsill). They are highly nutritious and versatile, offering a crunchy texture and mild flavour when sprouted, and a soft texture when cooked. Incorporating beans and pulses into your diet provides an excellent source of plant-based protein, making them an essential component of vegetarian and vegan diets. The choice between dried or tinned beans and pulses, including mung beans, depends on personal preference and recipe requirements but for this recipe either will suffice.

The Mung Bean Veggie Ball Recipe

I have used mung beans, but others beans will work (tinned too). You then need cheese, and some seasonings… that’s about it!

Mung Bean Veggie Balls

Simple plant based balls made with beans and cheese.

Created by:: Laurena @LifeDietHealth
  • 500 g cooked mung beans (drained well)
  • 100 g grated cheese (I used plant based cathedral city)
  • 2 tablespoons nutritional yeast
  • 1/4-1/2 teaspoon garlic granules
  • 1/4 teaspoon black pepper
  • salt to personal preference
  • 2 tablespoons sesame seeds
  1. Drain the beans well removing as much water as possible. Place in a bowl and mash with a fork, a masher or get messy and use your hands.

  2. Scatter the grated cheese over and mix in evenly.

  3. Mix in the nutritional yeast, garlic and pepper. Add salt (or taste test first then add).

  4. Either, mix the sesame seeds in or use to coat (either work well).

  5. Pinch off small pieces and either roll into a ball or make into flat rounds (approximately a bit smaller than a ping pong ball). Continue until they're all done. Coat/roll in sesame seeds if not included already.

  6. Either, pan fry or oven bake on a medium heat (or both). The mix is already cooked so you're just cooking to heat up and crisp.

  7. Enjoy!

What do I need?

This section would usually show you a selection of items I think would help you create this recipe. However, as Amazon have updated their links, please bear with me until I sort them out! Instead you can search here for items useful for this recipe such as mung beans, graters, stainless steel mixing bowls, mashers, baking trays and other goods which you might need, including loads of offers in Amazon’s Spring sale (20-25 March).

amazon sale


Serve your veggie balls in a wrap, or a gluten free pitta, maybe with some houmous, with your favourite grain or as part of a buddha bowl.

fritters in salad bowl
Mung bean balls with rice, veg & salad by Ella-Olsson on Pexels


The cooked veggie balls can be kept for a up to five days in the fridge. They can also be frozen after cooking – just make sure you separate, label and date them.


As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share any photos on social media and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

mung bean fritters
Mung bean veggie balls by Alesia Kozik on Pexels


  • evagallon 21st March 2024 at 17:50

    I think my hubby will be fed up of beans soon haha. I made Greek Fasolia with canellini beans last night and something similar you made here with kidney beans the other day (delicious for me, though!). I had a look for ‘Mungobohnen’ over here but couldn’t find it in our little village supermarket. I’ll keep an eye out when we go to a larger one👍
    We’re going away tomorrow for the weekend…I think we’ll be eating lots of Flammkuchen lol (vegetarian option for me- which seems to usually be feta and bell pepper- forget about a vegan version lol😋).

    • Laurena@LifeDietHealth 21st March 2024 at 23:58

      Ooo, I love a cannellini bean fasulye – you can never have too many beans! Oh to going away (I should’ve guessed)… I hope you have good neighbours! Send me pics (of food too but after 6pm as that’s about iftar time)! Hope you have a fantastic break!

      • evagallon 22nd March 2024 at 07:02

        Will do, have a blessed weekend😘


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