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VEGGIE BALLS RECIPE

How to Make Crispy Bites with Pumpkin and Chickpeas

These crispy veggie bites with pumpkin and chickpeas are inspired by the idea of bringing a familiar dish to the table, using simple, seasonal ingredients. Shaping vegetables and legumes into small bites allows for a balanced texture and flavor, resulting in a preparation that is enjoyable, easy to share, and satisfying, without compromising on taste or consistency.

The combination of pumpkin and chickpeas creates a soft, aromatic mixture, enhanced with herbs and spices that naturally highlight its flavor. A corn crumb coating and oven baking give these veggie bites a golden, crispy exterior, making them a versatile option, suitable for an appetizer or a light meal, in true Healthy and Delicious style.

Veggie balls recipe made in the oven with pumpkin and chickpeas

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RECIPE DETAILS

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 (about 14 bites)

Difficulty: ⭐☆ ☆ (Easy)
Special Diets: Vegan, Gluten-Free, Mediterranean, Vegetarian
Meal Type: Lunch, Snack
The quantities can be easily doubled or halved

INGREDIENTS FOR VEGGIE BALLS

Veggie Balls

150 g pumpkin flesh
120 g cooked chickpeas, drained
40 g gluten-free chickpea flour
40 g gluten-free corn breadcrumbs
Salt and black pepper, to taste
Rosemary, parsley, ground turmeric, ground ginger, to taste
Extra virgin olive oil, as needed

Soy Yogurt Sauce

250 ml plain soy yogurt, unsweetened
20 ml lemon juice
30 ml extra virgin olive oil
1 tablespoon chopped chives (or parsley)
Paprika and salt, to taste
Chili flakes or fresh chili, optional

HOW TO MAKE IT STEP BY STEP

1. Prepare the Pumpkin Base

Cut the pumpkin flesh into pieces
Place it in a blender together with rosemary, parsley, turmeric, and ginger
Blend until smooth
Transfer the pumpkin, herbs, and spice mixture to a large bowl

2. Prepare the Chickpea Purée

Drain and rinse the cooked chickpeas thoroughly
Blend until you obtain a smooth, even purée
Add the chickpea purée to the bowl with the pumpkin mixture, herbs, and spices

Visual guide

3. Prepare the Dough

Add the chickpea flour and corn breadcrumbs to the pumpkin and chickpea mixture
Season with salt and black pepper to taste
Mix until you obtain a compact, well-combined dough

Visual guide

4. Shape the Veggie Bites

Lightly moisten your hands
Take a small amount of the mixture
Shape it into evenly sized veggie bites
Coat each veggie bite in gluten-free corn breadcrumbs
Gently press to help the coating adhere evenly

5. Prepare the Baking Tray

Lightly grease a baking dish or baking tray with extra virgin olive oil
Arrange the veggie bites evenly, leaving space between each one
Drizzle a small amount of extra virgin olive oil over each veggie bite

6. Bake

Preheat the oven to 180°C (356°F)
Bake the veggie bites for 20 minutes
Switch to grill mode and cook for an additional 5 minutes, until golden and crispy

7. Prepare the Yogurt Sauce

Place the plain soy yogurt in a bowl and add the lemon juice and olive oil
Add the chopped chives (or parsley), paprika, salt, and chili if using
Mix thoroughly until smooth and well combined
Cover and refrigerate until ready to serve; storage time depends on the expiration date of the yogurt used

Visual guide

Don't miss here below, the complete video for the veggie bites, it will guide you step by step for the best results.

Visual guide

To achieve well-balanced pumpkin and chickpea veggie bites, it’s important to work carefully with the texture of the mixture. The pumpkin should be finely blended but not watery; if needed, let it rest in a sieve for a few minutes before combining it with the other ingredients. This simple step helps keep the veggie bites compact during baking.

Blended into a smooth purée, the chickpeas add structure and depth of flavor to the mixture, making the recipe suitable for those following vegetarian or vegan diets. The corn breadcrumb coating, naturally gluten-free, plays a key role in creating a golden, crispy surface without the need for frying.

When baking, arrange the veggie bites with enough space between them and drizzle a little extra virgin olive oil over each one to promote even browning. Finishing with a few minutes under the grill enhances the crispiness, making these veggie bites perfect to serve either warm or at room temperature.

This pumpkin and chickpea veggie bites recipe easily lends itself to different variations, while keeping the same format and adapting to a variety of occasions. The mixture can be enhanced with alternative spices such as smoked paprika or mild curry, or the rosemary can be replaced with thyme or sage for a more Mediterranean flavor profile.

For an even lighter option, the veggie bites can be made smaller and served as a snack or as part of a casual appetizer. Alternatively, paired with seasonal vegetables or a plant-based sauce such as guacamole, they become a great option for lunch or dinner, especially for those looking for simple yet well-balanced meals.

A versatile recipe for anyone who enjoys experimenting in the kitchen while staying close to familiar flavors.

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

FAQs ABOUT VEGGIE BALLS

Can I prepare the veggie balls in advance?

Yes, the veggie bites can be prepared ahead of time and stored in the refrigerator for up to 1 day before baking. Alternatively, you can bake them in advance and reheat them in the oven just before serving to help preserve their crispiness.

Can I cook them in an air fryer?

Yes, these veggie bites can also be cooked in an air fryer. Simply arrange them in the basket without overlapping and cook at 180°C (356°F) for about 15–18 minutes, turning them halfway through for even browning.

Can I freeze the veggie bites?

Yes, the veggie bites can be frozen either raw or cooked. It’s best to freeze them spaced apart on a tray first, then transfer them to a suitable container. When ready to use, cook or reheat them directly from frozen, without thawing.