Gluten-free Veggie Balls
These Gluten-free veggie balls are made with beetroot, carrots, and parsnip, which are all in season now! So the ingredients are affordable, easily accessible, and super tasty đ„° The root vegetables I used all contain natural sugars, which make these veggie balls so gooood and they pair perfectly with a tangy and garlicky tahini dip.
I usually throw these in my nourish bowls or eat them as a snack! These also make a great vegetable patty for vegetarian hamburgers or sandwiches.
This recipe is gluten-free, nutritious, and easily modified to be vegan đ
GLUTEN-FREE VEGGIE BALLS RECIPE
Cooking time 45 min
Makes about 24 veggie balls or 8-10 patties
Ingredients
- 4 carrots
- 1 parsnip
- 2 small (pre-cooked) beets
- 1 (organic) egg*
- 1 dl or œ cup quinoa (dry weight)
- 2 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 0,5 dl or 1/4 cup GF breadcrumbs or potato flakes
- 2-4 tablespoons (gluten-free) oat flour or other gluten-free flour
- 3 tablespoons sesame seeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley & chives
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat your oven to 225 celsius or 350 Fahrenheit. Cook your quinoa (in vegetable broth) according to the packaging instructions.
- Peel and grate your carrots and parsnip. Dice your beetroot into small chunks. Place the vegetables into a large mixing bowl together with the cooked quinoa. Use a stand-held mixer or food processor to blend everything into a semi-smooth texture.
- Add your herbs, spices, olive oil, and minced garlic. Check the taste and add more salt/spices if needed. Add the egg, sesame seeds, and gluten-free breadcrumbs/potato flakes. Mix. Add oat flour until you get a nice texture. Blend everything together with a spatula.
- Form veggie balls or patties and place them in a lined cooking tray. Sprinkle some sesame seeds on top (optional). Bake them in the oven for 15 â 20 minutes. Let them cool for about 10 minutes before eating so they will firm up.
Tips and notes
*Make this recipe vegan by replacing the egg with chia egg. To make a chia egg; add 1 tablespoon of chia seeds with 2 tablespoons of water. Stir and let it rest for 5 ⌠minutes.
You can make these veggie balls with whatever veggies are in season, or with whatever you have in your fridge!! For example, sweet potato is one of my favorite vegetables to add to (anything really) my veggie balls. This recipe is very easy and easily adjustable, so feel free to make these with your favorite vegetables đ„
Tahini dip
- 5 tablespoons tahini (light, runny kind)
- Juice of a œ lemon
- 1 garlic clove
- 4-5 tablespoons of water
- 1,5 teaspoons honey (or agave syrup)
- Salt and black pepper to taste
Here’s how to make it
- Mince your garlic and measure everything into a small glass jar. Mix together and enjoy!
These Gluten-free veggie balls also taste amazing with homemade Tzatziki or Baba Ganoush đ