Sugar-Free Vegan Spinach and Potato Balls
Delightfully wholesome and packed with plant-based goodness, these Sugar-Free Vegan Spinach and Potato Balls are a flavorful, guilt-free snack or appetizer that you’ll love sharing. Made with tender russet potatoes, fresh spinach, and protein-rich chickpea flour, this recipe offers a perfect balance of creamy and earthy textures, enhanced with aromatic garlic, smoked paprika, and cumin for a mouthwatering boost of flavor. Whether baked to golden perfection or pan-fried for extra crispiness, these bite-sized treats are naturally sugar-free and vegan, making them ideal for any dietary preference. Quick to prepare in just under an hour, they’re perfect for serving warm as a satisfying party starter, side dish, or healthy snacking option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 cups Fresh spinach
- 1 cup Chickpea flour (or gram flour)
- 3 cloves Garlic
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (optional, for brushing or frying)
Instructions
Peel and dice the russet potatoes into chunks and boil them in a pot of lightly salted water until fork-tender, about 15-20 minutes.
While the potatoes are cooking, rinse and chop the fresh spinach finely. Set aside.
In a small pan, sauté the chopped garlic cloves in 1 tablespoon of water (or olive oil, if using) over medium heat until fragrant, about 1-2 minutes. Add the chopped spinach and cook for another 2-3 minutes, stirring occasionally, until wilted. Remove from heat and set aside.
Once the potatoes are cooked, drain them and transfer them to a large mixing bowl. Use a potato masher or fork to mash the potatoes until smooth and lump-free.
Add the sautéed spinach, chickpea flour, nutritional yeast, smoked paprika, ground cumin, salt, and black pepper to the mashed potatoes. Mix together until the ingredients are well combined and form a thick, dough-like consistency.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Alternatively, you can prepare a shallow frying pan with a bit of olive oil for frying.
Using clean hands, scoop out about 1-2 tablespoons of the potato mixture and roll it into a ball. Repeat with the remaining mixture to form approximately 20-24 potato balls.
If baking, place the balls on the prepared baking sheet and optionally brush them with a small amount of olive oil for a crispier texture. Bake for 20-25 minutes, flipping halfway through, until golden brown on the outside.
If frying, heat 1-2 tablespoons of olive oil in a shallow pan over medium heat. Add the balls in batches and cook until golden and crispy on all sides, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to absorb excess oil.
Serve the spinach and potato balls warm as a snack, appetizer, or side dish. Enjoy!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 19.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4259 mg | 91% | |
*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.
