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.