These Vegan Broccoli Balls are a healthy and flavorful alternative to traditional meatballs. Packed with broccoli, chickpeas, and wholesome seasonings, they are crispy on the outside and tender on the inside. These plant-based “meatballs” are great as a snack, in pasta, served with dipping sauce, or added to salads and wraps. They’re also rich in fiber, vitamins, and plant-based protein, making them a nutritious and satisfying option for a vegan meal.

Vegan Broccoli Balls Recipe

Ingredients:

  • 2 cups broccoli florets, steamed or blanched
  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
  • 2 tbsp ground flaxseed (mixed with 6 tbsp water, for flax egg)
  • 2 tbsp nutritional yeast (optional, for cheesy flavor)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin (optional)
  • 1/4 tsp salt (or to taste)
  • Freshly ground black pepper, to taste
  • 2 tbsp olive oil (for pan-frying or baking)

Instructions:

  1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with 6 tbsp water. Let it sit for about 5 minutes to thicken.
  2. Cook the broccoli: Steam or blanch the broccoli florets until tender, about 3-5 minutes. Once done, drain and let cool. Once cool enough to handle, finely chop or pulse the broccoli in a food processor until it’s in small, rice-sized pieces.
  3. Mash the chickpeas: In a large mixing bowl, mash the chickpeas with a fork or potato masher until most of the chickpeas are smashed, leaving some chunks for texture.
  4. Combine the ingredients: Add the chopped broccoli, flax egg (the thickened flaxseed mixture), breadcrumbs, nutritional yeast (if using), garlic powder, onion powder, cumin (if using), salt, and pepper to the mashed chickpeas. Stir well to combine all the ingredients into a dough-like mixture.
  5. Form the broccoli balls: Using your hands, form the mixture into small balls (about 1-1.5 inches in diameter). You should be able to make around 12-15 balls, depending on the size.
  6. Cook the broccoli balls:
    • Pan-frying: Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the broccoli balls to the pan, cooking in batches if necessary. Fry them for about 4-5 minutes on each side, turning them carefully until they’re golden brown and crispy on all sides.
    • Baking: Preheat your oven to 375°F (190°C). Place the broccoli balls on a parchment-lined baking sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
  7. Serve: Serve the broccoli balls warm with your favorite dipping sauce, over pasta, in a wrap, or in a salad.

Nutrition (per serving, makes 4 servings, 3 balls each):

  • Calories: 180
  • Protein: 6g
  • Fat: 8g
  • Carbs: 22g
  • Fiber: 6g
  • Sugar: 3g
  • WW Points: 5 (based on the current Weight Watchers points system)

Tips:

  • Add extra veggies: You can sneak in other vegetables like spinach, zucchini, or carrots to boost the nutrition further.
  • Flax egg alternative: If you prefer, you can use chia seeds instead of flax for the egg substitute.
  • Gluten-free option: Simply swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
  • Dipping sauce ideas: Try pairing these broccoli balls with vegan ranch, tahini sauce, or a tomato-based marinara sauce for a tasty treat.

These Vegan Broccoli Balls are a perfect way to get more vegetables into your meals in a fun and flavorful way.