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Summer veggie balls

Summer veggie balls

Here for you a yummy recipe, perfect for hot summer days! These veggie balls are easy to prepare, with a lot of vegetables and aromatic herbs, they aren’t fried but baked in the oven and can be served with a fresh and crunchy salad to get a lot of plant based proteins, vitamins, mineral salts and antioxidants.


250 grams of cooked chickpeas
1 small pepper
1 small zucchini
4 zucchini flowers
1 tomatoes
2 dry tomatoes under oil
Aromatic herbs (marjoram, mint, basil)
Whole grain dried bread crumbs
Sea salt
Extra virgin olive oil
Cut the tomato, the pepper and the zucchini into cubes. Drain the dry tomatoes from the oil and cut them into small pieces. Cut the zucchini flowers and remove the pistils. Heat in a frying pan a tablespoon of extra virgin olive oil and two tablespoons of water, add the tomato, the pepper and the zucchini and cook with a pinch of salt, ground pepper and the aromatic herbs. When the vegetables will be soft, add the dry tomatoes and the zucchini flowers. Stir with a spoon and remove from the heat. Blend the chickpeas in a blender until you’ll get a cream. Chop up the cooked vegetables and add them to the chickpeas. Add a little bread crumbs until you’ll get a soft dough. Make with hands balls and pass them in the bread crumbs. Place the balls on a baking pan a little greased with oil and bake in the oven at 180°C for 20 minutes. Serve with a side dish of mixed salad such as carrot, valerian leaf salad and cabbage.
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