Green pea + Chickpea Veggie Balls

These Green Pea + Chickpea Veggie Balls are protein-packed, flavorful, super filling, and are a great alternative to your typical plant-based proteins like tofu or tempeh. Tofu and tempeh are a staple to my diet in order make my meals more satisfying..however, I love to switch up my main protein source sometimes and make a flavorful bean mash, some crispy falafel, a lentil loaf or most recently these veggie balls! They are filled with fresh herbs, peas, raisins (for a little sweetness), and some pepitas (for some texture and extra fiber)! They hold together great and have a perfect golden, crisp exterior. These make about eighteen balls so you’ll have a great option for a quick and satisfying option throughout the week. Just pop a few in the oven to heat up and you’re ready 2-go! These veggie balls are perfect alongside a crisp salad, and roast veggies and a drizzle of tahini on top. Mmmh I can’t wait to eat my leftover veggie balls for dinner. :}

Green Pea + Chickpea Veggie Balls

(makes about 18 balls)

-1 can chickpeas, drained

-1 cup fresh or frozen peas

-1 clove of garlic, minced

-Big handful of fresh herbs (I used cilantro, parsley and mint) roughly chopped

-¼ cup raw pepitas (walnuts or sunflower seeds would also be a great option)

-2 tbsp raisins

-4 tbsp all-purpose flour

-juice from 1 small lemon

-2 tsp cumin

-½ tsp paprika

-½ tsp salt

-¼ tsp black pepper

Preheat your oven to 375 degrees and line a baking tray with parchment paper. To a blender add your chickpeas, garlic, lemon juice, spices, herbs and pulse a few times, until evenly combined. Next add in your peas, raisins, and 2 tbsps of your flour. pulse a few more times to break down the pepitas and raisins then add in your 2 other tbsps of your flour until you have a uniform dough that is firm enough to be formed into a ball. If it is too wet and sticky add another tbsp or 2. Evenly arrange onto your baking sheet and place in the oven. Bake for 15 mins, flip then make for another 5-8 mins or until they are golden brown and have a hardened exterior. (I baked mine for a total of 25 mins). They will continue to harden once they cool. Store in an airtight container in the fridge. To reheat throughout the week, place in the oven for 10-15mins!