Veggie Balls


Bring the spring into your kitchen with these delicious and tender veggie balls, beautifully paired with a fresh, creamy and finger-licking good sauce. The Beanstalk sauce, to be more precise.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes


Course: main dish

Cuisine: Vegan, International, Lebanese

Servings: 4-6



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

🌱How to prepare them:

  1. In a pan, add some grapes oil and cook the scallions for 2-3 minutes
  2. Then, add the grated carrot, parsnip and zucchini
  3. Mix them all together, let them cook for a few minutes, then move them into a mixing bowl
  4. 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
  5. Add the chopped parsley, sweet paprika, salt, pepper and coriander powder
  6. In the end, add the bread crumbs and mix everything well 
  7. Prepare your oven tray by laying a parchment paper on it, then spray the paper with some olive oil
  8. Form little balls from the mix, kind of flatten them a little bit and lay them on the tray
  9. Spray them with a little bit more olive oil, then bake them in the oven at 220 degrees Celsius for 30 minutes.

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


Please enter your comment!
Please enter your name here

The maximum upload file size: 2 MB. You can upload: image, video, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here