These delicious borlotti bean balls are made with wild garlic, and served on a bed of roasted cherry tomatoes and courgetti noodles, our favourite replacement for pasta.

Serves: 2 | Cook Time: 30 mins | Calories: 512 | Type: Vegan + Gluten-Free


  • 240g borlotti beans (drained)
  • 2 tbsp chickpea flour
  • 20g wild garlic
  • 1 red onion
  • 180g cherry tomatoes
  • 300g courgettes
  • 300g sweet potato
  • 1 tbsp balsamic vinegar (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4.
  2. Remove the ends of the courgettes, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).
  3. Cut the red onion into small chunks. Peel and chop the sweet potato into 1cm cubes.
  4. Place the red onion, sweet potato and cherry tomatoes on a baking tray, drizzle over 1 tbsp oil and place in the oven for 15 mins.
  5. Meanwhile, finely slice the wild garlic. Drain the beans and add to a bowl, mash with a potato masher until all beans are crushed. Stir in the wild garlic, chickpea flour, balsamic vinegar and season. Shape the mix into 10-12 small balls.
  6. In a pan, heat 2 tsp oil and fry the bean balls for 10 mins, turning frequently, until golden brown. Remove from the pan and keep warm. In the same pan, add 1 tsp oil and cook the courgetti with a pinch of sea salt and for 3 mins until softened slightly.
  7. To serve, place the courgetti onto two plates, spoon over the roasted onion, sweet potato and tomato and top with the borlotti bean balls.