Veggie Balls in Creamy Masala Sauce

Chickpea and brown rice balls served in a rich masala sauce with incredible flavors. This vegan dish will be loved by everyone, even meat-eaters!

  • Yield: 5


Masala Sauce

  • 3 tbsp oil
  • 3 medium onions, finely sliced
  • 1 clove of garlic, chopped
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, chopped
  • 1/4 cup chopped celery
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp fenugreek seeds (optional)
  • 2 and 1/2 cup water

Veggie Balls

  • 1/2 cup brown rice
  • 1 cup water
  • 1 15-ounces can chickpeas, drained and rinced
  • 1 clove of garlic
  • 1 onion, finely sliced
  • 1/2 carrot, thinly sliced
  • 1 tbsp tomato paste
  • 2 tbsp chopped chives
  • 2 tbsp rolled oats
  • 1 tbsp nutritional yeast
  • 1/8 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp maple syrup


Masala Sauce

  1. Heat the oil in a large pan over medium heat.
  2. Add the onions and garlic and cook on medium heat until the onions are soft and golden, about 10 minutes.
  3. Add spices, salt and fenugreek seeds if using and cook for another 2 minutes.
  4. Add carrot, celery and red bell pepper and cover with water.
  5. Bring to a boil, cover and reduce heat. Let simmer for about 30-40 minutes, or until vegetables are tender.
  6. Remove from heat, let cool a few minutes and process in a blender until silky smooth. Pour the sauce into a large skillet and set aside.

Veggie Balls

  1. Add the rice and water to a pan, bring to a boil and cook according to the package instructions.
  2. Heat some oil in a skillet over medium heat. Add the onion, garlic and carrots and cook for 7-8 minutes, until onions are soft and carrots slightly tender.
  3. In a food processor, combine the cooked onions and carrots with drained chickpeas, tomato paste, chives, rolled oats, nutritional yeast, spices, salt, maple syrup and cooked rice. Process for about 10 seconds, you should get a soft and half coarsely chunky mixture.
  4. Using your hands, shape the mixture into 16-18 balls.
  5. Heat some oil in a large skillet (you can deep fry or shallow fry), carefully add the veggie balls and cook each side for 3-5 minutes, until browned. Drain excess oil on a kitchen paper.
  6. Place the veggie balls into the masala sauce and cook on low for 5-6 minutes.
  7. Serve with rice or vegan biryani.


Masala sauce inspired by We are not foodies.


  • Serving Size: 1 (with masala sauce)
  • Calories: 280
  • Sugar: 8.5g
  • Fat: 10.2g
  • Carbohydrates: 41g
  • Fiber: 7.6g
  • Protein: 7.7g