Spinach & Olive Sorghum Balls

Vegan & Gluten Free

High in protein and iron, these are so easy to make and are delicious!

*How to cook sorghum

Add sorghum to a large pot of water. Use one cup of whole grain sorghum to three cups of water. Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender. Drain any remaining liquid and serve.


Part 1

5 cups swiss chard spinach

½ cup pitted kalamata olives

3 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp garlic powder

3/4 tsp salt

Part 2

1 and ¼ cup cooked sorghum (can use brown rice if you don’t have)

1/2 cup ground marula nuts

1 cup cassava flour (or other gluten free flour)

Other ingredients (optional)

Soy or coconut yoghurt


Preheat your oven to 180C.

Add all ingredients of part 1 into a food processor and blend.

Then transfer the mixture into a large bowl and mix in the ingredients of part 2. Mix together well until you get a nice dough like texture. If it’s too wet add a little bit more flour.

Create roughly 12 – 15 balls with your hands and place on a baking tray lined with baking paper. Put into the preheated oven and bake for 20 – 25 minuntes.

Serve with some soy or coconut yoghurt, or even without! Enjoy!

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