Jan 11, 2013

Veggie Balls

I've been craving for “meat balls” without the meat. I wanted to make my own original recipe and thought about using chick peas…how to make it into a ball that is firm and with rich taste.

I don’t know if anyone out there has a recipe similar to this one. I know people make “veggie balls” with lentils—though I've never tried, I think that’s next on my “recipes to try next” list.

Today I will show you how I came up with these “veggie balls.” I hope that you enjoy them. If any of you have a similar recipe, you can post it here as well.


1 large can Goya chick peas (1 lb. 13 oz.) I used about 1 lb. (I roasted the rest and ate as snack—they taste delicious when roasted)
½ small zucchini
2 small carrots
1 piece of red pepper
1 piece of green pepper
2 tbs. onions
2 garlic cloves
1 small jalapeno (seeded)
¼ of a bunch of cilantro
1 cup of bread crumbs
2 tbsp. olive oil
Vegetable oil or Pam oil cooking spray
Other ingredients (optional) if you want to make it even spicier
  • 1 pinch of cayenne pepper
  • 1 pinch of turmeric
  • 1 pinch of cumin
  • 1 pinch of paprika
Preheat oven at 375˚ F.
  1. In a food processor, process chick peas, add olive oil, continue processing.
  2. Add the rest of the ingredients except for the vegetable oil.
  3. At this point you might want to mix in the optional ingredients if desired, if not, you may skip them. (I didn’t add the optional ingredients because after I tasted the mix before adding them, it tasted so good that I didn’t want the flavor of the jalapeno to fade out, but if you don’t use jalapeno, you might want to add the optional ingredients to enhance the flavor of the mix—it is up to your liking.)
  4. Remove mix from food processor.
  5. Lightly grease a baking sheet with the vegetable oil or PAM.
  6. Wash hands. Shape mix into balls and place on the baking sheet; to make them of one uniform size, I used an ice cream scoop as measure.
  7. Bake the veggie balls for 15-20 minutes. By now they should be crispy at the bottom. DO NOT TURN.
  8. Place the baking sheet with the veggie balls under the BROILER for less than a minute or so. This will give the veggie balls a crispy coat on top (be careful NOT to burn them.)
  9. Drizzle spaghetti sauce over if desired, or serve plain like I did.
  10. Now I am making some spaghetti—well, not real spaghetti, but spaghetti squash to go with these veggie balls. Check the spaghetti squash recipe here.

Serve immediately.

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