Healthy chickpeas, peas, corn and broccoli are paired with various colorful veggies and rolled into these amazing Vegan Chickpea Balls! So rich and flavorful!
Easy and healthy Vegan chickpea balls
These chickpea balls make a not-so-complicated but delicious meal that is both healthy and hearty.
A perfect to-go lunch, a tasty snack or a whole dinner, these balls are as versatile as they can get!
Abundant in vegetables and spices, the meal is protein, vitamin and antioxidant-rich yet full of flavor and tastiness.
Enjoy them plain or with our equally healthy Easy Oil-free Creamy Peanut Sauce.
Health Promoting Vegan Chickpea Balls
- Only healthy whole natural plant food ingredients, oil-free and no sugars!
- No animal products and no oils are used so that you are protected against heart disease, diabetes, even cancer!
- Chickpeas and peas are probably one of the best sources of protein as well as resistant starch which is important for gut health.
- Fiber-rich and contain only healthy complex carbs which are slow to digest, keep you full for longer and stop you from overeating.
- Broccoli, onions, and garlic are abundant in isothiocyanates or organosulfur compounds that are shown to prevent disease and detoxify the body.
- Fresh parsley, black pepper, curry, coriander, and cumin are also antioxidant and phytonutrient-rich, fighting inflammation, oxidative stress, and aging.
- Omega-3 and lignan-rich flax seeds boost your immune system and protect your brain.
- Baked, not fried to preserve nutrition
Ideas For more whole food Plant-based meals
- Easy & Healthy Plant-based Party Dip
- Whole Wheat Veggie Pizza
- Soft and Chewy White Bean Nuggets
- Easy Vegan No Oil Baked Zucchini Sticks
- Cauliflower Burger Patties
If you give these Baked Chickpea Balls a try, I’d love a comment and recipe rating below. You can snap a picture and don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove, I would love to see your remakes!
- 5 cups (750 g/26 oz) cooked chickpeas
- ¼ bunch (30 g/1 oz) fresh parsley, chopped
- 1 onion (100 g/3.5 oz)
- 4 cloves garlic
- ½ cup (65 g/2.3 oz) frozen sweet corn
- ½ cup (65 g/2.3 oz) frozen green peas
- 1 medium carrot (130 g/4.5 oz), diced
- ½ cup (70 g/2.4 oz) diced red pepper
- 3 tbsp ground flax seed
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- 2 tsp salt
- Preheat the oven to 350°F (180°C).
- Place the frozen corn, green peas and diced carrot in a saucepan with ½ cup (120 ml) water. Bring to a boil and cook for 10 mins. Once ready, drain the water.
- Meanwhile, put the onion, garlic, cooked chickpeas, and chopped parsley in a food processor. If your food processor is small you'll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until everything is well mixed. Put the mixture in a large bowl.
- Add the cooked and drained corn, peas, and carrot, and the diced red pepper to the bowl as well. Season with paprika, cumin, curry, coriander, and salt. Add the ground flax seed and stir everything well.
- Take about a full teaspoon of the mixture and roll into small balls. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes.
- Enjoy them topped with our 5-minute Cashew Sauce.
- If you use dry chickpeas, you'll need about 2 cups (360 g). Soak them overnight (for 12 hours). Then, put them in a pot, cover with water, and bring to a boil. Cook for about 40 mins or until soft.
- You can add different vegetables to the balls according to your taste or leave some out.