Veggie Balls

• For the veggie balls:

  • 1 large parsnip
  • 1 large carrot
  • 1 zucchini
  • 2 scallion sticks
  • 4 Tbsp grapes oil
  • 250 g boiled or canned chickpea
  • 1 bunch of parsley
  • 80 g bread crumbs
  • 1 tsp sweet paprika
  • 1 tsp coriander powder
  • Salt & pepper to taste

  For the sauce, blend together:

  • 1 bunch of parsley
  • 1 green garlic stick
  • 1 green onion stick
  • 1 green chilli pepper
  • 2 Tbsp cashew cream
  • 2 Tbsp vegan yogurt
  • Salt & pepper to taste

• • In a pan, add some grapes oil and cook the scallions for 2-3 minutes
  • Then, add the grated carrot, parsnip and zucchini
  • Mix them all together, let them cook for a few minutes, then move them into a mixing bowl
  • Blend well the chickpeas (if you used canned chickpeas, make sure to drain them well before blending) and add the resulted powder on top of the previously cooked veggie mix
  • Add the chopped parsley, sweet paprika, salt, pepper and coriander powder
  • In the end, add the bread crumbs and mix everything well
  • Prepare your oven tray by laying a parchment paper on it, then spray the paper with some olive oil
  • Form little balls from the mix, kind of flatten them a little bit and lay them on the tray
  • Spray them with a little bit more olive oil, then bake them in the oven at 220 degrees Celsius for 30 minutes.