Vegan beetroot zucchini balls with parsley are already one of my favorite recipes. It’s so impressive all you can do with vegetables. These are vegetables patties, with chickpea flour and chia seeds.
I like to buy seasonal and local veggies. Firstly it makes it less expensive. Secondly the vegetables develop their full flavor. Actually they inspire me to create new recipes.
All year long in Bahrain, you can buy delicious local beetroot (deep red colour) and small zucchini (pastel green colour – and half the size of the regular zucchini I use to know in Europe).
So my new vegan beetroot zucchini balls recipe is made with beetroot and zucchini, parsley, oat, chickpea flour, chia seeds and cumin powder.
Is there any oil requested for this recipe ?
I avoid cooking with a lot of oil so I’ve decided to bake these healthy beetroot patties in the oven without any oil and it’s a hit. And the oven is doing the main work.
One more easy and healthy recipe with only 6 ingredients, fully plant-based and gluten free if you go for gluten free oat. A miracle.
How to eat them?
Eat these beetroot zucchini balls or patties with some quinoa salad or with my healthy vegan coleslaw ! They are perfect for a quick snack too and it’s divine to serve them with my -damn good- raw mayo.
Try them out also with a Tahini dip or an avocado coriander dip if you want to try more options and upgrade your food lifestyle.
Top Tip
As you may know already, zucchini is a type of squash vegetable and contains a lot of healthy benefits. It helps to improve the digestion, it seems to be good for the eyes and it is rich in potassium and vitamin A and C. In this delicious recipe, I keep the skin to add extra fibers.
As it is low in calories and in carb, it is the perfect vegetable if you are on a low carb diet.
Healthy vegan beetroot zucchini balls with parsley and…
Rich in taste, nourishing, simple and colourful !
If you make it
If you make the vegan beetroot zucchini balls with parsley, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGAN BEETROOT ZUCCHINI BALLS
INGREDIENTS
- 1 large beetroot (or 2 medium size), uncooked (250 gr)
- 2 small zucchinis* (or 1 large european zucchini) (190 gr)
- 70 gr small oats - (you can use gluten free oat)
- 1 tbsp chickpea flour
- 1 tbsp chia seeds
- ΒΌ tsp cumin powder
- 2 tbsp water - (one at a time)
- 1 handful flat leaf parsley, chopped
- Himalayan salt and freshly ground pepper to taste
INSTRUCTIONS
- Preheat the oven 185C.
- Peel the beetroot and grate it finely (I am using plastic gloves, as the beetroot will leave stains on the hands). Add to a medium bowl.
- Wash the zucchinis and grate it as well. Add to the beetroot bowl.
- Add oats, chickpea flour, chia seeds and cumin powder to the beetroot mixture.
- Mix and squeeze everything well together with your hands for 1-2 minutes. Add 2 tablespoons of water to the mixture and mix well again. Press everything to the bottom of the bowl, it should be sticky and wet.
- Let it sit for 10 min to let it thicken. If it is still too runny, add an extra tablespoon of oats or chickpea flour.
- Now roll small balls with your hands, pressing well the mixture together (or using an ice cream scoop). It should hold together. Place them on a lined baking tray with parchment paper. Flatten the balls with your hands until you have a ball or a patty.
- Place the tray in the oven and let it cook for 30-40 minutes. Turn them delicately after 20 minutes. For the last 10-20 min, check it continuously to be sure they do not become too hard.
- It should be deliciously crispy from the outside and softer from the inside. Serve them with my raw mayo or with my tahini dip. The coriander avocado dip is a great hit too with these balls.
No Comments