🥦 1 cup broccoli (finely chopped or riced)
🥕 1 small carrot (grated)
🧅 ½ small onion (finely chopped)
🧄 2 cloves garlic (minced)
🌱 ¼ cup fresh parsley or cilantro (chopped)
🌾 ½ cup cooked quinoa (or mashed chickpeas for extra protein)
🥣 ½ cup chickpea flour (or oat flour for a gluten-free option)
🥄 1 tablespoon ground flaxseeds + 3 tablespoons water (flax egg)
🧂 ½ teaspoon salt
🌶 ½ teaspoon smoked paprika (optional, for extra flavor)
🛢 1 tablespoon olive oil (optional, for richer texture)
Instructions
📌 1. Prepare the Flax Egg
- In a small bowl, mix ground flaxseeds with 3 tablespoons water.
- Let sit for 5 minutes until thickened.
📌 2. Preheat the Oven & Prepare Veggies
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Finely chop broccoli, carrots, onion, and garlic.
📌 3. Mix the Dough
- In a large bowl, combine broccoli, carrots, onion, garlic, parsley, quinoa, chickpea flour, salt, and smoked paprika.
- Add the flax egg and mix well.
- If too wet, add more flour; if too dry, add a splash of water.
📌 4. Shape & Arrange the Veggie Balls
- Scoop about 1 tablespoon of mixture and roll into a ball shape.
- Place on the baking sheet, leaving space between each.
📌 5. Bake Until Golden & Crispy
- Bake for 20-25 minutes, flipping halfway through for even crispiness.
- They should be golden brown and firm to the touch.
📌 6. Serve & Enjoy!
- Serve warm with vegan tzatziki, tahini sauce, or marinara dip!
Serving Ideas & Pairings
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