Gluten-Free Baked Chickpea Balls Recipe
Delicious and healthy gluten-free baked chickpea balls packed with vegetables and warm spices. These easy-to-make vegetarian snacks are perfect for a nutritious appetizer or a light meal, featuring a blend of chickpeas, fresh herbs, and a medley of vegetables, all baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 30 chickpea balls
- Category: Appetizer
- Method: Baking
- Cuisine: Gluten-Free, Vegetarian
- Diet: Gluten Free
Ingredients
Vegetables & Chickpeas
- 5 cups cooked chickpeas (26 oz)
- ¼ bunch fresh parsley (1 oz), chopped
- 1 onion (3.5 oz), chopped
- 4 cloves garlic, minced
- ½ cup frozen sweet corn (2.3 oz)
- ½ cup frozen green peas (2.3 oz)
- 1 medium carrot (4.5 oz), diced
- ½ cup red pepper (2.4 oz), diced
Spices & Others
- 3 tbsp ground flax seed
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- 2 tsp salt
- ½ cup (120 ml) water (for boiling veggies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the chickpea balls later.
- Cook Vegetables: Place frozen corn, green peas, and diced carrot into a saucepan with ½ cup (120 ml) water. Bring to a boil and cook for 10 minutes until vegetables are tender. Drain any excess water once cooked.
- Prepare Chickpea Mixture: While the veggies cook, combine the onion, garlic, cooked chickpeas, and chopped parsley in a food processor. Pulse in batches if necessary until the mixture is well combined. Scrape down the sides as needed to ensure even blending. Transfer the mixture into a large bowl.
- Combine Ingredients: Add the cooked and drained corn, peas, carrots, and diced red pepper into the bowl with the chickpea mixture. Season with paprika, cumin, curry powder, coriander, and salt. Stir in the ground flax seed thoroughly to bind the mixture.
- Form Balls: Using about a full teaspoon of the mixture, roll it into small balls or patties, depending on your preference. Place them evenly spaced on a baking sheet lined with parchment paper.
- Bake: Bake the chickpea balls in the preheated oven for 20 minutes or until they are golden and firm to the touch.
- Serve: Enjoy warm, optionally topped with a quick 5-minute cashew sauce or your favorite dip.
Notes
- If using dry chickpeas, soak 2 cups (360 g) overnight for 12 hours, then boil in water for about 40 minutes until soft before using.
- You can shape the mixture into either small balls or patties for making veggie burgers.
- Feel free to customize the recipe by adding or substituting different vegetables to suit your taste preferences.
