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Veggie Balls with Contrasting Textures

These veggie balls showcase a delightful play of textures, with crispy edges, tender insides, and a satisfying chew. Made from a mixture of grated vegetables, chickpeas, and breadcrumbs, they are shaped into bite-sized rounds and cooked until golden and crispy, resulting in a visually appealing, crunchy-on-the-outside, tender-on-the-inside snack or main dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups grated carrots finely grated
  • 1 cup grated zucchini squeeze out excess water
  • 1 can canned chickpeas drained and mashed
  • 1 cup toasted breadcrumbs for binding
  • 1 large egg or flaxseed mixture for vegan
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil for frying

Equipment

  • Grater
  • Large mixing bowl
  • Skillet or frying pan
  • Baking sheet and parchment paper
  • Spatula or tongs
  • Measuring spoons and cups

Method
 

  1. Gather all your ingredients: grated carrots, zucchini, mashed chickpeas, breadcrumbs, egg, herbs, spices, and oil. Preheat your skillet over medium heat or set your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Using a grater, finely shred the carrots and zucchini. After grating the zucchini, squeeze out excess moisture with a clean towel—this helps prevent sogginess and ensures your veggie balls hold together.
  3. In a large bowl, mash the chickpeas with a fork until mostly smooth but still slightly chunky for texture.
  4. Add the grated vegetables, breadcrumbs, chopped herbs, spices, and beaten egg to the mashed chickpeas. Mix everything thoroughly until well combined. The mixture should be sticky but manageable.
  5. If the mixture feels too loose, sprinkle in a little more breadcrumbs; if too dry, add a small splash of water or oil. Let the mixture rest for 10 minutes—this helps the flavors meld and the mixture firm up.
  6. Using damp hands, shape the mixture into small balls, about 1.5 inches in diameter. Keep your hands moist to prevent sticking and to create smooth, uniform shapes.
  7. If frying, heat the olive oil in your skillet over medium heat until it shimmers and makes a gentle crackling sound. Carefully add the veggie balls, ensuring they aren’t overcrowded. Fry for 4–5 minutes, turning occasionally, until each side is golden and crispy.
  8. Alternatively, arrange the shaped veggie balls on your prepared baking sheet. Bake in the preheated oven for 20–25 minutes, turning once halfway through, until they are crispy and golden all over.
  9. Once cooked, transfer the veggie balls to a plate and let them rest for 2 minutes. This brief pause helps them set and makes handling easier.
  10. Serve hot with your favorite dipping sauce or atop a fresh salad. Enjoy the crispy exterior and tender inside that make these veggie balls so satisfying.