WWW.FREI-STYLE.COMBaked Broccoli Balls with cucumber dip
Ingredients
- 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
Instructions
- 1.Steam the Broccoli florets and let cool down a bit
- 2.Mix the soy flour with water
- 3.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
- 4.Add more spices if desired
- 5.Preheat the oven to 180 degree (356°F)
- 6.Form balls with your hands (ca. ø 2-3 cm (0.8-1.2 inch)) and add them to a baking tin
- 7.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
- 8.if you have that function, you can grill them for the last 2-3 minutes
Notes
A tip from my kitchen: let the steamed broccoli cool and drain well before mixing, otherwise the mixture gets too wet and the balls fall apart. You can make the mixture a day ahead or freeze the shaped raw balls and bake them straight from the freezer (a few minutes longer). Baked, they keep for about 3 days in the fridge and are lovely cold in a wrap or lunchbox. Instead of soy flour a flax egg or chickpea flour works too. For extra crunch I spritz them with a little oil and switch on the grill at the end – in an air fryer they take about 15 minutes at 180 °C / 355 °F.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook