Chickpea veggie balls with carrots, corn and kale

These veggie balls are super versatile: you can serve them as an appetizer, as a main dish accompanied by potatoes and a salad, in a pita sandwich with hummus, baby spinach, avocado and sriracha and so on. Make a double batch and use the leftovers to pack nutritious (and fun!) lunches for the kids. 

Ingredients (serves 4)

- 2 cups boiled chickpeas, drained

- 1 large carrot, grated

- 1 large onion, minced

- 1 red pepper, diced

- 1/2 cup boiled corn

- 2-3 kale leaves, tough stems removed, shredded

- 1/2 cup panko breadcrumbs

- 2 garlic cloves, mashed

- 1/2 teaspoon cayenne

- 1 Tablespoon ground flaxseed

- 3 Tablespoons extra virgin olive oil

- sea salt and pepper, to taste

Oil a rimmed baking sheet and reserve. Heat the olive oil and sauté the onions with the carrots and peppers until tender (about 7 minutes). Place the chickpeas in a food processor and pulse until mashed. In a little bowl, combine the flaxseed with 3 tablespoons of water, and let sit for a few minutes. In a large bowl, combine the mashed chickpeas with the onion-carrot-pepper mixture, add the remaining ingredients and mix well. Taste and adjust the seasonings. Using your hands, form little balls and place them on the baking sheet. Bake at 350 F until they form a little crust (about 25 minutes, depending on the oven). Allow to cool slightly before serving. Enjoy!