7. Baked Vegan Veggie Balls With Dip
You will need:
1 (15oz.) can chickpeas (drained and rinsed)
½ cup onion (finely diced)
1 cup parsley (chopped)
1 cup cilantro (chopped)
2 tbsp ground flaxseed
2 tsp cumin
2 tsp baking powder
1 tsp sea salt
1 tsp garlic powder
1 tsp coriander powder
¼ tsp black pepper powder
Olive oil
How to make:
Preheat the oven to 400°F (204°C). Line a baking tray with parchment paper and set it aside.
Grind chickpeas, onions, parsley, and cilantro into a coarse mixture using a grinder or food processor.
Now, add salt, pepper, garlic powder, coriander powder, cumin, baking powder, and flaxseed and grind again to a semi-coarse paste.
Take two tablespoons of the mixture in palms and roll into a ball. Put the ball in the baking tray and flatten it to a semi-thick pattie using the back of a spoon. Repeat the process with the remaining mixture.
Once all the veggie balls are ready, put the baking sheet into the oven and bake for 20 minutes until the balls turn golden brown.
Take the baking sheet out of the oven and transfer a few balls to a plate. Serve immediately with tzatziki sauce or creamy lemon and dill dip.
8. Zucchini Pasta
You will need:
1 zucchini (washed and peeled)
½ cup onion (chopped)
¼ cup water
1 tbsp olive oil
1 tsp sesame seeds (toasted)
Salt and ground black pepper, to taste
How to make:
Cut zucchini lengthwise and remove its seeds. Then, cut thin spaghetti-like strips of zucchini using a spiralizer. Gather the noodles in a bowl and set the bowl aside.
Heat oil in a skillet over medium-high heat. Sauté onions for two to three minutes until they turn light brown. Stir in zucchini and cook for one minute.
Add water, salt, sesame seeds, and pepper. Stir well and cook until zucchini softens.
Serve warm with some garlic cheese or marinara sauce.
