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2 cups cooked quinoa
1 cup grated zucchini
1 cup grated carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/2 cup breadcrumbs (gluten-free if needed)
2 tablespoons ground flaxseed mixed with 4 tablespoons water (as a binder)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray
Instructions:
Preheat your oven to 375°F (190°C). Line three baking trays with parchment paper or lightly grease them with olive oil.
In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, breadcrumbs, flaxseed mixture, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are evenly combined.
Using your hands, shape the mixture into small balls, about 1-1.5 inches in diameter, and place them evenly spaced on the prepared baking trays.
Lightly spray the veggie balls with olive oil spray to help them brown and crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, or until the veggie balls are golden brown and crispy on the outside.
Remove from the oven and let the veggie balls cool slightly before serving.
