Low Fat Crispy Vegetable Balls
Craving a guilt-free snack that’s packed with flavor and crunch? These Low Fat Crispy Vegetable Balls are the perfect healthy alternative to deep-fried appetizers! Made with a colorful medley of carrots, zucchini, broccoli, and red bell peppers, these veggie-packed bites are seasoned with aromatic ground cumin and coriander for a delightful burst of spice. The combination of whole wheat and chickpea flours ensures a nutritious, high-fiber base, while baking instead of frying keeps the fat content minimal without sacrificing that irresistible crispy texture. Quick and easy to prepare, these golden bites are perfect as a snack, party appetizer, or even a light meal when paired with your favorite low-fat dip or sauce. Enjoy a wholesome, baked treat that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup Carrot, grated
- 1 cup Zucchini, grated
- 1 cup Broccoli, finely chopped
- 0.5 cup Red bell pepper, finely chopped
- 0.5 cup Onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cup Whole wheat flour
- 0.5 cup Chickpea flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the grated carrot, zucchini, finely chopped broccoli, red bell pepper, onion, and minced garlic.
Squeeze the excess water from the grated zucchini using a clean kitchen towel or cheesecloth; add this to the vegetable mixture.
In a separate bowl, whisk together the whole wheat flour, chickpea flour, ground cumin, ground coriander, salt, black pepper, and baking powder.
Gradually add the dry ingredient mixture to the vegetables, mixing until well combined. The mixture should be able to hold together when shaped. If it's too dry, add a tablespoon of water at a time until you achieve the right consistency.
Using your hands, form the mixture into small balls, approximately 1 inch in diameter.
Place the balls on the prepared baking sheet, spaced evenly apart, and lightly spray them with olive oil spray.
Bake for 20-25 minutes, or until the vegetable balls are golden brown and crisp. Flip them halfway through the baking time to ensure even crisping.
Allow the vegetable balls to cool slightly before serving. Enjoy with your favorite low-fat dip or sauce.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 33.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3174 mg | 68% | |
*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.
