Heart-Healthy Crispy Fried Balls
Discover a delicious twist on indulgence with these Heart-Healthy Crispy Fried Balls! Packed with nutrient-rich quinoa, vibrant vegetables like peas, carrots, and red onions, and flavorful spices including cumin, coriander, and turmeric, this recipe offers guilt-free comfort with every bite. These golden, crispy bites are pan-fried in olive oil, making them a lighter alternative to traditional fried snacks while retaining incredible texture and flavor. Perfect as an appetizer, snack, or meatless main, these vegetarian bites are paired beautifully with creamy avocado slices or tangy non-dairy yogurt for dipping. Ready in under an hour, this wholesome dish is ideal for health-conscious food lovers seeking a satisfying, plant-based recipe.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 0.5 cup Chickpea flour (besan)
- 0.5 cup Frozen peas
- 0.5 cup Grated carrot
- 0.25 cup Red onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- Avocado or non-dairy yogurt for serving
Instructions
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa. Reduce heat to low, cover, and let it simmer for 15 minutes until the water is absorbed and the quinoa is cooked.
Transfer the cooked quinoa to a large mixing bowl and let it cool slightly.
Add the chickpea flour, frozen peas, grated carrot, chopped red onion, minced garlic, cumin powder, coriander powder, turmeric powder, salt, and black pepper to the quinoa. Mix thoroughly until all ingredients are well combined.
Shape the mixture into small balls, approximately 1 inch in diameter. If the mixture is too crumbly, add a bit more chickpea flour or a splash of water.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Once hot, add the quinoa balls to the pan in batches, making sure not to overcrowd. Cook each ball for about 5 minutes on one side until golden and crispy, then gently turn to cook the other side for another 5 minutes.
Once the balls are evenly crispy, transfer them to a paper towel-lined plate to drain any excess oil.
Garnish with fresh chopped parsley before serving.
Serve warm with avocado slices or non-dairy yogurt for dipping.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 16.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
