Servings: 12–15 balls
Prep time: 15 minutes
Cook time: 20 minutes (oven)
Total time: 35 minutes
⭐ Ingredients
1 cup grated carrots
1 cup grated zucchini (squeeze out excess water)
½ cup finely chopped onion
1 cup cooked chickpeas (or ½ cup chickpea flour for binding)
2 cloves garlic, minced
½ cup rolled oats (or gluten-free breadcrumbs)
2 tbsp ground flaxseed + 6 tbsp water (flax egg)
1 tsp cumin
1 tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for baking)
Optional for extra flavor:
Fresh herbs: parsley, cilantro, or dill
Nutritional yeast: 2 tbsp
🥣 Instructions
- Prepare Flax Egg
In a small bowl, mix 2 tbsp ground flaxseed + 6 tbsp water.
Let sit 5 minutes to thicken.
- Preheat Oven
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
- Mix the Vegetables
In a large bowl, combine:
Grated carrots
Zucchini (well-drained)
Onion
Garlic
- Make the Mixture
Add cooked chickpeas (or chickpea flour), oats, flax egg, spices, and optional herbs/nutritional yeast.
Mash slightly or pulse in a food processor for a firmer mixture.
The mixture should hold together when rolled into balls.
If too wet → add more oats/breadcrumbs
If too dry → splash water or plant milk
- Shape the Balls
Scoop about 2 tbsp of mixture and roll into balls.
Place on the prepared baking sheet.
Optional: brush lightly with olive oil for crispiness.
- Bake
Bake 18–20 minutes, turning halfway, until golden and firm.
Optional: broil 1–2 minutes for extra crisp edges.
- Serve
Serve warm with:
Vegan yogurt dip
Tomato salsa
Tahini sauce
Sweet chili sauce
