Vegetarian Crispy Chicken Balls
Crunchy, golden, and bursting with flavor, these Vegetarian Crispy Chicken Balls are the ultimate plant-based twist on a classic favorite! Crafted from protein-packed textured vegetable protein (TVP) and seasoned to perfection with a blend of garlic, paprika, and cayenne, these delicious bites are coated in crisp panko breadcrumbs for an irresistible crunch. Flaxseed meal acts as a natural binder, while nutritional yeast adds a savory depth to each bite. Perfectly fried to golden perfection, these meatless wonders are ideal for parties, appetizers, or a satisfying snack. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat that’s entirely vegetarian! Keywords: vegetarian crispy chicken balls, plant-based, textured vegetable protein, flaxseed meal, panko breadcrumbs, party appetizers, deep-fried snacks.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Hot vegetable broth
- 0.5 cup Chickpea flour
- 3 tablespoons Nutritional yeast
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 cup Panko breadcrumbs
- 0.5 cup Cornstarch
- 2 cups Vegetable oil
Instructions
In a large bowl, pour the hot vegetable broth over the TVP and let it soak for about 10 minutes until rehydrated. Drain any excess liquid.
In a small bowl, combine flaxseed meal with 5 tablespoons of water and let it sit for 5 minutes to thicken, creating a flax egg.
Mix the rehydrated TVP with chickpea flour, nutritional yeast, onion powder, garlic powder, paprika, cayenne pepper, salt, black pepper, and soy sauce. Stir well to combine.
Add the prepared flax egg to the TVP mixture and mix until all ingredients are incorporated.
Take small portions of the mixture and shape them into balls about 1.5 inches in diameter.
In a shallow bowl, place the panko breadcrumbs. In another shallow bowl, place the cornstarch.
Roll each ball first in cornstarch, then dip back into the flax egg mixture to moisten again, and finally roll in the panko breadcrumbs to coat evenly.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully place the coated balls into the hot oil, a few at a time, without overcrowding the pan.
Fry the balls for about 3-4 minutes each, turning occasionally, until golden brown and crispy.
Remove the crispy balls from oil and drain on paper towels.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.0 g | 555% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5369 mg | 233% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 20.2 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5061 mg | 108% | |
*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.
