Artichoke Vegeta-Balls
With artichoke hearts, garlic, and fresh dill, you’ll love these delicious Artichoke Vegeta-Balls! Great over a vegan Alfredo with spaghetti squash or gluten-free pasta, on top of salad, or even as a snack dipped into my Cucumber & Lemon Aioli! Ready in under an hour, these are a must try!
Servings 10 balls
Ingredients
- 12 oz bag frozen artichoke hearts, defrosted canned would work too but make sure they are in water and not marinated
- 1 medium shallot, quartered
- 4 cloves garlic
- 1/2 cup gluten-free panko, I use Ian's brand If you cannot find gluten-free panko, try regular, gluten-free bread crumbs (ensure vegan & check for other allergies if necessary). If gluten isn't an issue regular panko can be used.
- 1/4 cup fresh parsley
- 1 1/2 Tbsp lemon juice
- 1 Tbsp fresh dill
- 1/2 Tbsp ground chia seed, mixed with 1 1/2 Tbsp warm water
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Using either cheesecloth, or your bare hands, squeeze excess water from artichoke hearts.
- Preheat oven to 400° F.
- Add all ingredients to food processor. Mix until well incorporated.
- Line a baking sheet with parchment paper and spray with cooking oil. Roll artichoke mixture into 10, equal sized balls about 1 1/2 inches in diameter. Once each ball is rolled, place it onto the baking sheet.
- Place baking sheet in the oven and set timer to 15 minutes.
- After 15 minutes, flip each Vegeta-Ball onto it's opposite side. Place baking sheet back in oven and cook 15 more minutes, flipping balls every 5 minutes to brown on multiple sides.
- To serve, place Artichoke Vegeta-Balls onto gluten-free pasta, salad, or serve them as a snack or appetizer with my Cucumber & Lemon Aioli*!
Notes
*Find the recipe for my Cucumber & Lemon Aioli here.