Copycat Veggie Balls

Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 163 Calories

Ingredients

• ½ cup diced carrots
• ½ teaspoon ground turmeric
• ½ cup diced red bell pepper
• ⅛ teaspoon ground white pepper
• 1 teaspoon chopped fresh sage
• 1 cup frozen corn
• 1 cup diced white onion
• ¼ cup nutritional yeast
• ½ cup frozen peas
• 1 teaspoon water, or more as needed
• ½ cup chickpea flour
• 2 teaspoons garlic and onion seasoning
• ⅛ cup chopped fresh flat-leaf parsley
• ¼ cup low-sodium vegetable broth
• ¾ cup cooked spinach
• 1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
• 1/2 cup red lentil flour

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

Step 2

Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.

Step 3

Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.

Step 4

Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.

Step 5

Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.

Step 6

Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.