These veggieballz are a huge hit in my family. We make them every week in some form or the other. Like the title says these little veggieballz are so versatile they can be added to practically anything. Nutrition wise they are not only high in protein but also packed with fiber, iron, vitamins and minerals making them excellent fillers for sandwiches, wraps, pita, burgers even in pasta and curries. The possibilities are endless.
This recipe is easy to make and very flexible. Change the beans to your liking. I’ve made these with black beans, chickpeas, regular peas, and host of other beans and lentils. Use this recipe as a guide and play with different herbs and beans to fit your needs.
Plant vegfieballz for every occasion
- 1 frozen bag organic shelled edamame defrosted, rinsed and patted dry
- 1 medium grated carrot or zucchini (optional)
- 1 cup sliced crimini mushrooms sautéed in a teaspoon of oil.
- a handful of cilantro (for Asian flavor) or fresh mixed herbs, finely chopped
- A handful of baby spinach or baby kale finely chopped
- 1 shallot, peeled
- 3 garlic cloves, peeled and chopped
- 1 inch or more piece fresh ginger, cleaned
- 2 tablespoons almond flour
- 1/4 cup chickpea flour also called besan
- 1 tbsp nutritional yeast
- salt or as needed
- 1/2 tsp cayenne pepper
- 1 tsp cumin powder
- ½ tsp Garam masala optional
- Freshly ground black pepper
- Olive oil spray
Pulse the garlic, ginger, shallot into a coarse paste. Add this to a large mixing bowl. In the same bowl add cumin powder, 1/2 the chickpea flour, nutritional yeast, almond flour, salt, pepper, cayenne and mix.
Add the sautéed mushrooms and defrosted edamame or any other beans you choose to the food processor. Pulse a few times and then process to a fairly smooth texture. Add this to the spice mixture.
Next add the herbs and spinach. Mix all the ingredients to a dough. If you feel the dough is still wet-loose/moist add a tablespoon of chickpea flour little by little till it’s firm to the touch.
Refrigerate the dough for 30 minutes.
Heat the oven to 375F.
Line a baking sheet with parchment paper and spray with olive oil.
Roll the meatballs and place them on the tray. Spray with olive oil and bake for 25-30 minutes turning once.
Enjoy them as a filler for all kinds of sandwiches, wraps, burgers, even as a bite size appetizer, or add them to your salad for extra protein, Buddha bowl or pasta. The possibilities are endless.