Vegan Veggie Falafel Balls

My new little creation is like a cross between a falafel and pakoras made with just veggies, spices and chickpeas balls 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.

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 25 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.

I 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.

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.

Vegan Veggie Falafel Balls

Author: Tejal

Perfect bitesize healthy mishmash of Middle-Eastern and Indian inspiration for these delicious vegan veggie balls.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Appetizer, Salad, Side Dish, Snack

Cuisine Mediterranean

Servings 25 Balls

Ingredients

  

• 1 Medium Onion
• 1 Handful Kale
• 1/2 Medium Green Pepper
• 1/2 Medium Red Pepper
• 1/2 Medium Courgette
• 3 Cloves Garlic
• 1 cm Ginger
• 1/4 Tsp Oil
• 1/2 Tsp Turmeric
• 1 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 2 Tbsp Gram Flour ( Chickpea Flour)
• 1 Tin Chickpeas

Instructions

 

• Chop the onion, pepper and courgette
  
• Add vegetables along with the oil and crushed garlic cloves to a fry pan and cook for 5 mins.
  
• Add the chilli, cumin, turmeric and coriander and cook for a further 2-3 minutes.
  
• Drain a tin of chickpeas 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 and gram flour to the food Processor
  
• Pulse the food processor a few times until everything is blended well.
  
• 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 
  
• Serve hot and enjoy.
  

Keyword Vegan, Plant based, Falafel

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