Copycat Veggie Balls

Heat vegetable broth in a skillet over medium heat; add diced onion carrots and bell pepper until softened about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour chickpea flour yeast parsley seasoning sage turmeric and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper corn kernels and peas.

Mix dough by hand to ensure all the seasoning flours and vegetables are fully incorporated. The dough should be sticky not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.

Scoop out dough to make 30 balls arranging them on the prepared baking sheet with about an inch separation.

Bake in the preheated oven until browned 25 to 30 minutes. Serve immediately.