Chickpea Veggie Balls/Loaf
Servings Prep Time
40veggie balls or 1 loaf 30minutes
Cook Time Passive Time
30minutes for balls, 55 minutes for loaf 30minutes for loaf
Servings Prep Time
40veggie balls or 1 loaf 30minutes
Cook Time Passive Time
30minutes for balls, 55 minutes for loaf 30minutes for loaf
Herbal Tomato Paste
  • 1/2cup Red Seedless Grapes
  • 6 oz Tomato Paste, Unsalted
  • 1.5Tbsp Lemon Juice, freshle squeezed
  • 2tsp Onion Powder, unsalted
  • 2tsp Garlic Powder, unsalted
  • 1/4tsp Chipotle Pepper(add up to 1/2 tsp if you like a little more kick)
  • 2tsp Chilli Powder, Unsalted
  • 2tsp Cumin
  • 1/4tsp Allspice
  • 4Tbsp Nutritional Yeast
  • 2Tbsp Dijon Mustard(use brand with low-sodium)
  • 2Tbsp Italian Seasoning(I prefer McKormick Perfect Pinch Italian Seasoning)
Veggie Mixture
  • 6cloves garlic
  • 1large Red Onion, Quartered
  • 2stalks Celery, Quartered
  • 2cups, packed Baby Spinach
  • 1/2cup White Button Mushrooms
  • 1/2 cup Julienne Carrots
  • 1Tbsp Parley, dried
  • 1Tbsp Cilantro, dried
  • 1/2tsp Ground Sage
  • 1 3/4cup Cooked Basmati Brown Rice
  • 215oz cans Chickpeas, drained and rinsed(be sure beans are drained thoroghly)
  • 1/4cup Oats, Old Fashioned Rolled
Glaze for Loaf
  • 1/2cup Favorite BBQ Sauce/Ketchup(I used 1/4 cup Ketchup and 1/4 cup BBQ sauce
Glaze for Balls
  • Your choice of Favorite BBQ Sauce/Ketchup, Marinara, or Gravey
  1. Preheat oven to 400F. If making veggie balls line two cookie sheets with parchment paper. If making a loaf, line an 8 x 5 pan with parchment paper.
  2. Using a food processor fitted with an “S” blade add all ingredients for the Herbal Tomato Paste and process until smooth. Set aside. Please NOTE: the paste will not mix well using a blender.
  3. Add the garlic cloves, quartered red onions and celery, baby spinach, mushrooms, and julienne carrots to a 14-cup food processor fitted with an “S” blade. Pulse until veggies are chopped to desired chunkiness. NOTE: Do not puree veggies.
  4. Transfer the chopped veggie mixture to a non-stick pan. Add dried cilantro, parsley, and sage to pan. Sautee veggies for 7 minutes on a medium/high heat. Set aside. NOTE: The natural water in mushrooms will seep out as veggies are sauteed. There is no need to add any additional liquid or oil. Be sure to sautee veggies until all water has evaporated. Too much liquid left in veggie mixture will affect balls/loaf firmness.
  5. Add cooked brown rice, drained chickpeas, old-fashioned rolled oats, and 1/2 of the sauteed veggie mixture to the 14-cup food processor fitted with an “S” blade. Pulse until mixture is chopped but with some texture. Do not over process.
  6. Transfer the bean and rice mixture, the other half remaining veggie mixture and the herbal tomato paste to the large mixing bowl. Mix until all ingredients are well blended.
  7. CHICKPEA VEGGIE BALLS COOKING INSTRUCTIONS: Using a cookie scooper or a 1 Tbsp measurer dip out mixture and shape into balls and place onto the parchment lined cookie sheet. Bake chickpea balls for 20 minutes. Using a spatula flip each ball over and bake for the additional 10 minutes. NOTE: If balls are difficult to flip allow to cook another 5 minutes before flipping. Then flip and allow to cook for the remaining time. Remove from oven and allow to cool for about 5 minutes, then glaze with sauce/gravy of choice. Glaze balls with desired
  8. CHICKPEA VEGGIE LOAF COOKING INSTRUCTIONS: Transfer mixture to the parchment lined loaf pan. Using a spatula, press the mixture evenly in pan. Top with the desired glaze. Bake uncovered for 55 minutes. Remove from the oven. Using the edges of the parchment paper, lift loaf from pan and place on cooling rack or plate and allow to cool at least 30 minutes prior to slicing. NOTE: The longer the loaf cools, the firmer it gets. NEXT DAY REHEAT Tip: If loaf becomes to dry, drizzle a little veggie stock over loaf to reheat.
Recipe Notes

Recipe was inspired and adapted from  – Chickpea Veggie Loaf                              (

Recipy by Get2dRoot Health and Wellness