These vegetarian baked balls are so juicy and tender… and the good news is that these meatless balls can taste just as delicious as their meaty counterparts. And this recipe doesn’t require hours of prep! It’s so simple – grate, chop, mix, roll & bake!
Serve as a vegetarian option to top your favourite pastas, or maybe with some stir-fried garlic greens, or why not simply as starter dish with a side dipping sauce.
| 300g | Haloumi |
| 1/2 | small red onion, diced |
| 2 | garlic cloves |
| 3 tbsp | olive oil |
| 400g | chickpeas |
| 1/2 | lemon, zest & juice |
| 250g | beetroots, peeled & grated |
| 2 | eggs, lightly whisked |
| 180g | breadcrumbs, fresh |
| 2 sprigs | coriander |
| 1 |
Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper |
| 2 |
Place a fry pan on medium heat. Cook 1 tbsp oil, red onion & garlic for 5-10 minutes until softened. Set aside. |
| 3 | Place chickpeas in a blender / food processor, together with lemon zest & juice lemon zest and remaining olive oil & whizz until smooth texture. |
| 4 | Add grated beetroot, breadcrumbs, grated haloumi, whisked eggs, chopped coriander, cooked onion & garlic to the blended chickpea mixture and mix evenly. |
| 5 | With wet hands, form the mixture into 18 even balls and place on baking tray. Chill for 30 minutes. |
| 6 | Bake the balls for 30-40mins or until browned slightly. |
| 7 | Serve with tzatziki and a sprinkle of chopped coriander. |
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