Name: Copycat Veggie Balls
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Ingredients: 0.25 cup low-sodium vegetable broth; 1 cup diced white onion; 0.5 cup diced carrots; 0.5 cup diced red bell pepper; 1 cup frozen corn; 0.5 cup frozen peas; 1 teaspoon water, or more as needed; 0.75 cup cooked spinach; 1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved; 1/2 cup red lentil flour; 0.5 cup chickpea flour; 0.25 cup nutritional yeast; 0.125 cup chopped fresh flat-leaf parsley; 2 teaspoons garlic and onion seasoning; 1 teaspoon chopped fresh sage; 0.5 teaspoon ground turmeric; 0.125 teaspoon ground white pepper

Ingredients

Instructions

Step 1

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.
Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
Step 3

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.
Step 4

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.
Step 5

Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
Step 6

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

Enjoy your meal!