Type what you have

Ingredients

• ✓ red lentil flour
• white pepper
• turmeric
• sage
• garlic and onion seasoning
• flat-leaf parsley
• nutritional yeast
• chickpea flour
• chickpea
• spinach
• water
• pea
• corn
• red bell pepper
• carrot
• onion
• vegetable broth

Instructions

1. 1 Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
3. 3 Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
4. 4 Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
5. 5 Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
6. 6 Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

By Buckwheat Queen