These veggie balls are delicious and super easy to make.


1 can chickpeas
½ cup breadcrumbs
1 cup basil leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 flax egg*
4 tbsp water
Salt & Pepper to taste

*A flax egg is a vegan egg substitute made up of ground flax seed and water. To make a flax egg, combine 1 tbsp of ground flax seed with 3 tbsp of water in a small bowl, stir and set aside for 10 minutes to thicken. Add to recipes in place of 1 egg.

For the sauce:
2 cups of cherry tomatoes or 2 tomatoes
1 cup basil leaves
1 tsp garlic powder
1 tbsp tomato paste
Salt & Pepper to taste


1. In a food processor, combine the chickpeas, breadcrumbs, basil leaves, spices and flax egg. Mix together until chickpeas are broken down. Add the water and mix again. The mixture should be easy to roll into balls so if it’s too sticky add more breadcrumbs, or water if not sticking together.
2. Preheat your oven to 200 degrees Celsius. Roll the mixture into balls using your hands and place on a lined baking tray.
3. Bake for 30 minutes, turning once. They will be golden and crispy on the outside when done.
4. While these are baking, prepare your sauce. Combine the tomato, basil and garlic paste in a processor and pulse until broken down. Add the tomato paste and pulse again.
5. Transfer sauce to a small saucepan and heat on medium heat until it bubbles. If the consistency is too thick, add small amounts of water until you reach a desired consistency. Reduce heat and simmer for 10 minutes.
6. Remove the veggie balls from the oven and allow to cool for a few minutes. Add to the sauce and stir through.
7. Serve with cooked rice. Enjoy!


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