Vegan Veggie Balls

My new little creation is like a cross between a falafel and pakoras made with just veggies, spices and chickpeas with the added bonus of being baked and not fried they are great healthy option. These vegan veggie balls is a good alternative to a meat, with a rich taste from the chunky pieces of vegetables and a good protein level to suit any meal, from salads to pasta, or just on their own with a little dipping sauce.

The start of the inspiration started at Ikea, I do love Ikea, however you end up spending most of your day there. We stopped for quick bite to eat, and I thought to myself hmmmm a drink and maybe some chips?! However they did a yummy veggie ball option with rice which was also vegan friendly! Now Ikea’s were more like a falafel with little spice but lots of veggies however deep fried – and though I must try and find away of make something I can eat, is healthy and tasty!

With made with just gram flour – also known as chickpea flour and tinned chick peas they are also gluten-free as you may often find shop bought falafel made with flour and milk! 

With the multicultural world we now live in these are little mishmash between middle-eastern cuisine mixed with an Indian hint of flavours. 

I pretty much had about 6 of these every day in my salad lunch and following Weight watchers again this was only 2 points, specially since I got about 29 balls out of the recipe below. Makes for great low point lunch, being baked just lowers the point count completely. The kids had in pasta and loved them and even my husband was pleasantly surprised.

Now one thing said – when they come out of the oven fresh some just seem to disappear right into my belly. Well you have to do the quality control taste test.

1 Chopped Onion
Big Handful of Kale
1/2 Green Pepper
1/2 Red Pepper
1/2 Courgette
3 Garlic Cloves
1cm Fresh Ginger
Spray oil
1 Tsp Chilli Powder
1/2 Tsp Turmeric
1 Tsp Ground Cumin
1 Tsp Ground Coriander 
2 tbsp Gram Flour


Chop the onion, pepper and courgette 

Add some spray oil to a fry pan and cook the vegetables for about 5 minutes until softened 

Add the chilli, cumin, turmeric and coriander and cook for a further 2-3 minutes.

Drain the tin of chick peas and add to a food processor

Pulse for few times so that not complete mushed like hummus but a little inconsistent so that some are still whole chick peas and others are blended.

Add the cooked vegetables to the blended chick peas and the gram flour

Pulse until combined unto the blended chick peas.

With your finger make small balls and place on to a baking sheet with has been sprayed with oil. The mixture can be sloppy and messy.

Bake in the oven at 180c for 40 minutes 



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