Hello Lovelies, I'm back with a delicious and easy recipe for Baked broccoli falafel balls, loved by big and small people. I know that lot of parents have difficulties to get their kids to eat more veggies, so these broccoli balls are perfect to hide some veggies but still so yummy, that kids love to eat them. Next to Broccoli the balls are made with chickpeas, so a little variety to falafels and also with less spices, since my girls don't like them too much.
The balls are easy and quick to prepare and since their are not fried but baked in the oven, they are a lighter alternative but still super crispy. We had them with a fresh cucumber dip, you can find the recipe below as well.
Baked Broccoli Balls with cucumber dip
- 500 gr (18 oz.) broccoli
- 150 gr (5.3 oz.) chickpeas
- 3 Tbsp soy flour + 6 Tbsp water
- 40 gr (1.4 oz.) bread crumbs
- 50 gr (1.8 oz.) oats
- 2 Tbsp Tahini
- salt
- pepper
- garlic powder
- thyme
- paprika
- Steam the Broccoli florets and let cool down a bit
- Mix the soy flour with water
- Add the broccoli, chickpeas, soy flour/water mixture, oats, bread crumbs, Tahinia and spices to a mixer or food proccesoir and mix until you get a homogenous mass - it doesn't have to be super fine, small pieces are good as well
- Add more spices if desired
- Preheat the oven to 180 degree (356°F)
- Form balls with your hands (ca. ø 2-3 cm (0.8-1.2 inch)) and add them to a baking tin
- Bake for 30 minutes, turn them after 15 minutes and if you like you can brush or apart them with some olive oil - to get them extra crispy
- if you have that function, you can grill them for the last 2-3 minutes
We had the broccoli falafel balls in a nice colorful Buddha-Bowl with salad, carrots, avocado and the cucumber dip. We also added some roasted chickpeas, the rest we had from the recipe. You can mix them with some oil, paprika, salt and pepper and just add to the oven with the broccoli balls.
The cucumber dip is really easy to make and so refreshing. A perfect match to the broccoli balls.
Here is the recipe:
Ingredients: 1 cucumber 1 garlic clove 1 tsp salt Juice of 1 lemon 150 gr (5.3 oz.) vegan sour cream 120 gr (4 oz.) coconut yoghurt 1-2 Tbsp fresh or dried herbs like chives, basil, thyme pepper
**How-To: ** Peel the cucumber an grate it. Add all the other ingredients to a mixer or food processor and mix until well combined. Add the grated cucumber and season to taste.
The Broccoli balls are also very good cold the next day in a sandwich, wrap or salad - or a perfect snack for a picnic or the kids lunchbox. I'm really curios now if your picky eats will like them or not - please let me know.
If you love these baked broccoli balls, my kitchen has more to try: I also whip up the matching cucumber tahini dip for veggie sticks, for a big colorful bowl I love my salad with sesame potatoes, tomatoes and chickpeas, and when I feel like another oven-baked treat my savory chickpea pancakes are the next kid-friendly favorite. I would love to hear how the balls turn out for you.
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