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Vegan Thai Veggie Balls With Thai Black Rice
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

A delicious meal, with Thai flavours and spices completed with a fresh vegan mint sauce and Thai black rice.

Course: Main Course
Cuisine: Fusion, Thai
Keyword: vegan thai veggie balls
Servings: 4 people
  • 180 gram tricolour qunioa regular quinoa is also perfectly fine
  • 400 gram canned chickpea drained
  • 1/3 of a yellow, red and orange bell pepper chopped
  • 2 tbsp dark brown sugar
  • 3 tbsp smooth peanut butter
  • 150 gram roasted peanuts unsalted, chopped
  • 3 tbsp dark soy sauce
  • 2 handfuls chopped fresh coriander
  • 4-5 spring onions chopped
  • 2 large garlic cloves minced
  • 2 tsp dried Thai basil
  • salt and pepper to taste
  1. Measure out all the ingredients. Preheat oven to a low heat and spread the chickpeas on a baking sheet and bake for 15 minutes to dehydrate the chickpeas. Set them aside.

    vegan thai veggie balls
  2. Place everything into a the food processor and give it a good whizz. I like them having a bit of a texture, so I didn't blend them completely.

    vegan thai veggie balls
  3. Form little balls and place them on a plate or tray.

    vegan thai veggie balls
  4. Put them into the fridge for 20-30 minutes. Or overnight if you wish.

    vegan thai veggie balls
  5. In the air fryer it takes about 10-12 minutes to bake a lot and about 20-25 minutes in the oven on 160 Celsius. I did not add any oil.

    vonshef air fryer
  6. Before serving, cook the Thai black rice which goes well very well with the veggie balls and make the yogurt sauce: a big handful of mint, a juice of half a lime and 4-5 tbsp of vegan yogurt. Or greek yogurt if you want.

    Sprinkle with pomegranate seeds and chopped fresh coriander.

    vegan thai veggie balls