Vegan Veggie Balls
Time
- Prep: 20 minutes
- Cook: 20–25 minutes
Ingredients (Serves 4–5)
Base
- 1 cup cooked chickpeas (or lentils/beans)
- 1 cup mixed vegetables (finely chopped or grated)
(carrot, zucchini, cabbage, bell pepper, spinach)
Binder
- 1/2 cup breadcrumbs (or oats ground into flour)
- 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
- 2 tablespoons water (as needed)
Flavoring
- 1 small onion (finely chopped)
- 2–3 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon soy sauce (optional)
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika or chili powder
- 1/2 teaspoon black pepper
- Salt to taste
Optional Add-ins
- Fresh herbs (cilantro or parsley)
- 1–2 tablespoons nutritional yeast (for cheesy flavor)
- Chili flakes for extra heat
Instructions
1. Prepare the mixture
Mash the chickpeas in a bowl until mostly smooth (some texture is fine).
Add chopped/grated vegetables, onion, garlic, and ginger.
2. Add binders and seasoning
Mix in:
- Breadcrumbs
- Flour
- Soy sauce
- Spices and salt
Mix well until a dough forms.
If too dry, add a little water.
If too wet, add more breadcrumbs.
3. Shape
Form into small balls (about golf-ball size).
Place on a tray.
4. Cooking methods
Baking (healthiest)
- Preheat oven to 200°C (400°F)
- Place balls on a lined tray
- Brush or spray lightly with oil
- Bake 20–25 minutes, flipping halfway
Pan-frying (crispy)
- Heat oil in a pan
- Cook balls on medium heat, turning until golden on all sides
Air fryer
- Cook at 180°C (350°F) for 12–15 minutes
- Shake halfway through
Serving Ideas
- With pasta and marinara (like vegan meatballs)
- In wraps or pita with hummus
- With rice and sauce (teriyaki, curry, or gravy)
- As a snack with dipping sauces
Tips and Variations
- For firmer balls, chill mixture 15–20 minutes before shaping
- Add mashed potatoes for softer texture
- Use lentils for a higher-protein version
- Add spices like garam masala for a desi twist
- Freeze uncooked or cooked balls for later use
