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–+ servings
Veggie balls on a plate.
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5 from 4 votes

Baked Veggie Balls

Crispy on the outside and tender on the inside, these baked veggie balls are super easy to make and have a great flavor and texture. Use these green lentil balls on a grain bowl, salad, pita or try them in a veggie ball sub.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Canadian
Servings: 15
Calories: 55kcal
Author: Jacqueline Piper

Equipment

Ingredients

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Preheat oven to 400°F (200°C)
  • Add the onion, garlic, sweet potato, pepitas, oats, nutritional yeast, and salt and pepper to the bowl of a food processor. Pulse to chop well. Don't puree.
  • Add the lentils and flax mixture. Pulse. Don't puree.
  • Roll the mixture into 15 golf ball sized balls.
  • Bake for 20 minutes. Let cool for a minute or two before removing from the baking sheet.

Notes

This recipe assumes the sweet potato is already roasted and the green lentils are cooked.
  • To roast the sweet potatoes, peel and cube them and roast on a baking sheet at 400°F (200°C) for 35-45 minutes or until cooked and fork tender.
  • To cook the green lentils in a pressure cooker, cover 2 cups of dried lentils with 6 cups of water and add 1 teaspoon kosher salt. Cook on High Pressure for 6-8 minutes followed by 10 minutes of Natural Pressure Release. Allow to cool before using in this recipe.
 
Substitutions:
  • Instead of using sweet potatoes you can use a large carrot. Cut the carrot into thirds, add it when you would the sweet potato, and make sure it chops well when you pulse it with the other ingredients.
  • You can try using a chicken egg instead of the flax seed mixture but I haven't tested it. You may need more oats or oat flour.
  • Add any spices you'd like.
 

Nutrition

Serving: 1ball | Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Fiber: 3g | Sugar: 1g