Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1 small carrot, grated
- 1 small zucchini, grated
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup rolled oats
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons ground flaxseed (mixed with 6 tablespoons water, or use 2 tablespoons aquafaba as an alternative binder)
- 2 tablespoons nutritional yeast (for a cheesy flavor, optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Salt and pepper, to taste
- 1-2 tablespoons olive oil (for greasing or brushing)
Instructions:
1. Prepare the Flax Egg:
- In a small bowl, combine the ground flaxseed with 6 tablespoons of water and let it sit for about 5-10 minutes to thicken. This will act as a binder for the veggie balls.
2. Prepare the Veggie Mixture:
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until most of the chickpeas are broken down but some chunks remain for texture.
- Grate the carrot and zucchini, and then squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towel.
3. Mix the Ingredients:
- Add the grated carrot, zucchini, chopped onion, minced garlic, breadcrumbs, oats, flax egg (or aquafaba), nutritional yeast (if using), oregano, basil, smoked paprika (if using), and salt and pepper to the mashed chickpeas.
- Stir everything together until the mixture is well combined. It should be thick and able to hold its shape when formed into balls. If the mixture is too wet, add more breadcrumbs or oats. If too dry, add a splash of water or vegetable broth.
4. Form the Veggie Balls:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- With your hands, scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 1-2 inches apart.
5. Bake the Veggie Balls:
- Lightly brush or spray the veggie balls with olive oil for extra crispiness. Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
6. Serve:
- Once the veggie balls are baked, remove them from the oven and let them cool for a few minutes. Serve with marinara sauce over pasta, in a wrap with veggies and sauce, or as a snack with your favorite dipping sauce.
Tips:
- Flavor Variations: You can add different herbs and spices like thyme, rosemary, cumin, or chili flakes to customize the flavor of your veggie balls.
- Add-ins: Feel free to add chopped spinach, bell peppers, or mushrooms for extra nutrients and flavor.
- Make Ahead: You can refrigerate the uncooked veggie balls for up to 1 day or freeze them for longer storage. To freeze, place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe container or bag.
- Serving Ideas: Serve the veggie balls with spaghetti for a classic meal, or make a veggie ball sub sandwich with marinara and vegan cheese!
These Vegan Baked Veggie Balls are easy to make, full of flavor, and make a versatile addition to many dishes. They’re great for meal prep and can be enjoyed in various ways!
