Description

These delicious Mushroom Quinoa and Red Pepper Veggie Balls are a flavorful and nutritious plant-based appetizer or snack. Packed with wholesome ingredients like quinoa, mushrooms, red bell pepper, chickpeas, and aromatic spices, these veggie balls are baked to perfection for a crispy outside and tender inside. Perfect as a healthy finger food or a protein-rich side dish, they are gluten-free and easy to prepare.

Ingredients

Scale

Main Ingredients

½ cup Quinoa (Rinse well before cooking)
1 cup Water (To cook quinoa)
1 tablespoon Olive Oil (Healthy fats; can substitute with avocado oil)
1 Onion (Finely chopped; shallots can be used)
1 cup Mushrooms (Diced; cremini or white button work best)
1 Red Bell Pepper (Diced; yellow or orange can be substitutes)
2 cloves Garlic (Minced; garlic powder can be used if needed)
1 can Chickpeas (Drained; provides protein)
2 tablespoons Flaxseed Meal (Acts as a binding agent)
1 handful Fresh Parsley (Adds brightness)
1 teaspoon Smoked Paprika (Imparts smoky flavor)
1 teaspoon Cumin (Offers warmth and depth)
to taste Salt (Enhances flavor)
to taste Black Pepper (Freshly ground preferred)
1 cup Breadcrumbs (Gluten-free can be used)

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Instructions

Cook Quinoa: Rinse ½ cup of quinoa under cold water thoroughly to remove any bitterness. Boil it in 1 cup of water, then reduce heat and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside to cool.
Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion, diced mushrooms, and diced red bell pepper. Cook for 7 to 10 minutes until vegetables are soft and beginning to brown. In the last minute of cooking, stir in the minced garlic cloves to release their aroma without burning.
Prepare Mixture: Transfer the cooled quinoa and sautéed vegetables to a food processor. Add the drained chickpeas, flaxseed meal, fresh parsley, smoked paprika, and cumin. Pulse the mixture until well combined but still slightly chunky for texture.
Form Dough: Transfer the blended mixture to a bowl. Gradually add breadcrumbs, stirring until the mixture holds together well enough to shape into balls. Adjust the amount of breadcrumbs based on the moisture level to get the perfect consistency.
Preheat Oven and Shape Balls: Preheat your oven to 375°F (190°C). Shape the mixture into balls, approximately 1½ inches in diameter, and place them evenly spaced on a lined baking sheet. Brush the tops lightly with olive oil for crispness.
Bake: Bake the veggie balls in the oven for 25 to 30 minutes. Flip them halfway through the cooking time to ensure even browning and a crispy exterior while keeping the inside tender and flavorful.

Notes

Use gluten-free breadcrumbs to make this recipe gluten-free.
If you don’t have fresh parsley, cilantro or basil make good substitutes.
The flaxseed meal acts as a vegan binding agent instead of eggs.
These veggie balls can be served warm or at room temperature, perfect with a dipping sauce like tzatziki or marinara.
Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
You can pan-fry these veggie balls as an alternative to baking for a crispier texture.