High Protein Vegan Spinach and Potato Balls

Elevate your plant-based protein game with these High Protein Vegan Spinach and Potato Balls! Bursting with wholesome ingredients like tender mashed potatoes, nutrient-packed spinach, and protein-rich chickpeas, these savory bites are a satisfying snack or appetizer for any occasion. A touch of smoked paprika and cumin adds a warm, flavorful kick, while nutritional yeast brings a hint of cheesy goodness—completely dairy-free! Baked to golden perfection, these crispy-on-the-outside, soft-on-the-inside balls are as nutritious as they are delicious. Perfect for meal prep or entertaining, serve them with your favorite vegan dipping sauces for a crowd-pleasing treat. Packed with fiber, protein, and flavor, they’re a must-try for vegans and non-vegans alike!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium (about 400g) Russet potatoes
• 2 cups (60g), chopped Fresh spinach
• 1 cup (240g) Canned chickpeas (drained and rinsed)
• 2 tablespoons Nutritional yeast
• 3 tablespoons Chickpea flour
• 2 minced Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon (for sautéing) Olive oil (optional)
• 1 as needed (for baking) Avocado oil or cooking spray

Directions

Step 1

Peel and dice the potatoes. Place them in a pot of water and boil until fork-tender, about 10–12 minutes. Drain and mash until smooth. Set aside to cool slightly.

Step 2

While the potatoes are cooling, heat a skillet over medium heat. Add olive oil (or a small amount of water to keep it oil-free) and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.

Step 3

In a large mixing bowl, combine the mashed potatoes, sautéed spinach, chickpeas, nutritional yeast, chickpea flour, cumin, smoked paprika, salt, and black pepper. Mash the mixture together using a fork or potato masher until the chickpeas are partially crushed and the ingredients are well combined. The mixture should hold together when pressed. If it’s too dry, add a teaspoon of water. If it’s too wet, add more chickpea flour, 1 tablespoon at a time.

Step 4

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with avocado oil or cooking spray.

Step 5

Using your hands, shape the mixture into balls about 1.5 inches in diameter. Place the balls on the prepared baking sheet, spacing them slightly apart.

Step 6

Bake the spinach and potato balls in the preheated oven for 25–30 minutes, flipping them halfway through to ensure even browning.

Step 7

Once baked, allow the spinach and potato balls to cool slightly before serving. They can be enjoyed warm or at room temperature.

Step 8

Serve with your favorite dipping sauce, such as vegan yogurt-based dressing, tahini sauce, or marinara.

Nutrition Facts

Serving size	(1229.7g)

Amount per serving	% Daily Value*
Calories	1434.3

Total Fat 26.5g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3065.3mg	0%
Total Carbohydrate 254.0g	0%
Dietary Fiber 36.9g	0%
Total Sugars 20.9g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 402.3mg	0%
Iron 21.0mg	0%
Potassium 5708.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.2%

Protein: 14.7%

Carbs: 69.1%