Copycat Veggie Balls
Recipe information
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Cooking:
45 min.
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Servings per container:
6
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Source:

Ingredients for - Copycat Veggie Balls

1. Low-sodium vegetable broth - ¼ cup
2. Diced white onion - 1 cup
3. Diced carrots - ½ cup
4. Diced red bell pepper - ½ cup
5. Frozen corn - 1 cup
6. Frozen peas - ½ cup
7. Water, or more as needed - 1 teaspoon
8. Cooked spinach - ¾ cup
9. No-salt-added chickpeas, drained, liquid reserved - 1 (15 ounce) can
10. 1/2 cup red lentil flour - 1 (15 ounce) can
11. Chickpea flour - ½ cup
12. Nutritional yeast - ¼ cup
13. Chopped fresh flat-leaf parsley - ⅛ cup
14. Garlic and onion seasoning - 2 teaspoons
15. Chopped fresh sage - 1 teaspoon
16. Ground turmeric - ½ teaspoon
17. Ground white pepper - ⅛ teaspoon

How to cook deliciously - Copycat Veggie Balls

1. Stage

Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

3. Stage

Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.

4. Stage

Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.

5. Stage

Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.

6. Stage

Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.