Crispy Veggie Balls Recipe

Introduction

Crispy Veggie Balls are a delightful and healthy snack that combine tender mashed vegetables with flavorful herbs and spices. These golden bites are perfect for a quick appetizer or a tasty addition to any meal.

Ingredients

• 4 medium potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 cup broccoli florets
• 2 to 3 tbsp olive oil
• 2 tbsp cornstarch (add more if needed)
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried herbs such as oregano or Italian blend
• 2 tbsp grated vegan parmesan
• 2 tbsp fresh parsley, finely chopped
• 3 tbsp vegan mayo or yogurt
• 1 tbsp lemon juice
• 1 garlic clove, grated
• ¼ tsp paprika
• 1 tbsp chopped parsley

Instructions

1. Step 1: Add the potatoes and carrots to a pot of salted boiling water and cook for 8 minutes.
2. Step 2: Add the broccoli florets and cook everything for another 4 to 5 minutes until all the vegetables are soft.
3. Step 3: Drain the vegetables well and let them cool slightly.
4. Step 4: Mash the veggies in a bowl until mostly smooth.
5. Step 5: Add olive oil, cornstarch, salt, pepper, garlic powder, paprika, and dried herbs to the mashed vegetables.
6. Step 6: Mix well until a soft dough forms. Add a little more cornstarch if the mixture feels too soft.
7. Step 7: Roll the mixture into small bite-sized balls and place them on a tray. Chill for 10 minutes if you have time.
8. Step 8: Cook in an air fryer at 200°C (390°F) for 12 to 15 minutes, flipping halfway through, or bake in an oven at 200°C (400°F) for 20 to 25 minutes, flipping once.
9. Step 9: The veggie balls should be golden and crisp on the outside when done.
10. Step 10: Toss the warm balls with chopped parsley and vegan parmesan.
11. Step 11: Serve with your favorite dip.

Tips & Variations

• If you don’t have an air fryer, baking the balls in the oven works just as well and produces a beautifully crispy texture.
• Try adding a pinch of chili flakes for a subtle heat.
• Swap out the vegan parmesan for nutritional yeast for a cheesy flavor without dairy.
• For extra binding, you can add a tablespoon of ground flaxseed mixed with water instead of some cornstarch.

Storage

Store leftover veggie balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain their crispiness. Avoid microwaving as it may make them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried in the mixture?

Yes, fresh herbs like parsley or oregano can be used. Use about twice the amount of fresh herbs compared to dried, since fresh herbs are less concentrated.

Can these veggie balls be frozen?

Absolutely. Freeze uncooked balls on a baking sheet first, then transfer to a freezer-safe container or bag. Cook them from frozen by adding a few extra minutes to the baking or air frying time.

Crispy Veggie Balls Recipe

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4.6 from 133 reviews

These crispy veggie balls are a delicious and healthy plant-based snack made from potatoes, carrots, and broccoli, seasoned with a blend of spices and herbs. They are baked or air-fried to crispy perfection and served with a flavorful vegan mayo-based dip, making them perfect as an appetizer, party snack, or light meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4 as a snack 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Veggie Balls

• 4 medium potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 cup broccoli florets
• 2 to 3 tbsp olive oil
• 2 tbsp cornstarch (add more if needed)
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried herbs such as oregano or Italian blend
• 2 tbsp grated vegan parmesan
• 2 tbsp fresh parsley, finely chopped

Dip

• 3 tbsp vegan mayo or vegan yogurt
• 1 tbsp lemon juice
• 1 garlic clove, grated
• ¼ tsp paprika
• 1 tbsp chopped parsley

Instructions

1. Boil the Vegetables: Add the peeled and cubed potatoes and sliced carrots to a pot of salted boiling water and cook for 8 minutes.
2. Add Broccoli: Add the broccoli florets and continue cooking for another 4 to 5 minutes until all the vegetables are soft and tender.
3. Drain and Cool: Drain the vegetables well and let them cool slightly so they are easier to handle for mashing.
4. Mash the Veggies: Mash the vegetables in a bowl until mostly smooth, ensuring no large chunks remain.
5. Mix the Dough: Add olive oil, cornstarch, salt, pepper, garlic powder, paprika, and dried herbs to the mashed veggies. Mix thoroughly until a soft dough forms. If the mixture feels too soft and sticky, add a little more cornstarch to help it bind better.
6. Shape the Balls: Roll the mixture into small, bite-sized balls using your hands. Place them on a tray and chill for 10 minutes if time allows to help them firm up.
7. Cook the Veggie Balls: For air frying, place the balls in the air fryer basket and cook at 200°C (390°F) for 12 to 15 minutes, flipping halfway through cooking for even crisping. For oven baking, arrange the balls on a baking tray and bake at 200°C (400°F) for 20 to 25 minutes, flipping once to ensure both sides become golden and crisp.
8. Finish: Toss the warm veggie balls with chopped parsley and grated vegan parmesan to add flavor and freshness.
9. Prepare the Dip: In a small bowl, combine vegan mayo or yogurt, lemon juice, grated garlic, paprika, and chopped parsley. Mix well and serve alongside the veggie balls as a delicious dipping sauce.

Notes

• If the dough is too sticky, add cornstarch incrementally until it can be easily shaped.
• These veggie balls can be frozen before cooking; just thaw and cook as instructed.
• For extra crispiness, lightly spray the balls with oil before air frying or baking.
• Vegan parmesan can be replaced with nutritional yeast for a dairy-free option.

Keywords: crispy veggie balls, vegan snack, air fryer recipes, healthy appetizers, plant-based recipe