Spice Up Snack Time with These Baked Turmeric Ginger Veggie Bites! 🥕🫚😋
Ingredients:
1 cup / 120g grated carrots
1 cup / 150g grated zucchini, squeezed dry
1/2 cup / 60g chickpea flour (besan)
2 tablespoons / 16g nutritional yeast
1 tablespoon / 6g fresh ginger, finely grated
1 teaspoon / 3g ground turmeric
1/2 teaspoon / 1.5g ground cumin
1/2 teaspoon / 3g salt
1/4 teaspoon / 0.5g black pepper
2 tablespoons / 15g chopped fresh cilantro or parsley (optional)
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside 5 min)
Olive oil for greasing/brushing (optional)
Directions:
1. Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper and lightly grease it if desired for extra crispness.
2. Grate the carrots. Grate the zucchini and place it in a clean kitchen towel or cheesecloth, squeezing out as much moisture as possible.
3. In a medium bowl, combine the grated carrots, squeezed zucchini, chickpea flour, nutritional yeast, grated ginger, turmeric, cumin, salt, pepper, and chopped cilantro/parsley (if using). Mix well.
4. Add the prepared flax egg to the vegetable mixture and stir until everything is well combined and holds together. The mixture should be moist but not wet. If too dry, add a teaspoon of water; if too wet, add a teaspoon more chickpea flour.
5. Roll the mixture into small balls (about 1 inch / 2.5 cm diameter) or form into small patties. Place them on the prepared baking sheet. You can lightly brush the tops with olive oil if desired.
6. Bake for 15 minutes. Flip the bites/patties over.
7. Bake for another 10-15 minutes, or until golden brown, firm to the touch, and cooked through.
8. Let them cool slightly on the baking sheet before serving. They are great warm or at room temperature with a dip like vegan yogurt or chutney.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes | Calories per Serving: Approx. 30-40 per bite (depends on size) | Number of Servings: Makes 15-20 bites
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