Sugar-Free Vegan Spinach and Potato Balls

Indulge in a guilt-free snack with these Sugar-Free Vegan Spinach and Potato Balls—perfect for health-conscious eaters craving bold, savory flavors! Made with fluffy russet potatoes, nutrient-packed fresh spinach, and protein-rich chickpea flour, these bite-sized delights are seasoned to perfection with garlic, smoked paprika, and a touch of ground cumin. Whether baked to golden crispiness or pan-fried for an extra crunch, these naturally sugar-free and dairy-free potato balls make an irresistible appetizer, snack, or side dish. Quick to prepare and packed with wholesome plant-based ingredients, they’re the perfect crowd-pleaser for your next gathering or meal prep lineup.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Russet potatoes
• 2 cups Fresh spinach
• 1 cup Chickpea flour (or gram flour)
• 3 cloves Garlic
• 2 tablespoons Nutritional yeast
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil (optional, for brushing or frying)

Directions

Step 1

Peel and dice the russet potatoes into chunks and boil them in a pot of lightly salted water until fork-tender, about 15-20 minutes.

Step 2

While the potatoes are cooking, rinse and chop the fresh spinach finely. Set aside.

Step 3

In a small pan, sauté the chopped garlic cloves in 1 tablespoon of water (or olive oil, if using) over medium heat until fragrant, about 1-2 minutes. Add the chopped spinach and cook for another 2-3 minutes, stirring occasionally, until wilted. Remove from heat and set aside.

Step 4

Once the potatoes are cooked, drain them and transfer them to a large mixing bowl. Use a potato masher or fork to mash the potatoes until smooth and lump-free.

Step 5

Add the sautéed spinach, chickpea flour, nutritional yeast, smoked paprika, ground cumin, salt, and black pepper to the mashed potatoes. Mix together until the ingredients are well combined and form a thick, dough-like consistency.

Step 6

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Alternatively, you can prepare a shallow frying pan with a bit of olive oil for frying.

Step 7

Using clean hands, scoop out about 1-2 tablespoons of the potato mixture and roll it into a ball. Repeat with the remaining mixture to form approximately 20-24 potato balls.

Step 8

If baking, place the balls on the prepared baking sheet and optionally brush them with a small amount of olive oil for a crispier texture. Bake for 20-25 minutes, flipping halfway through, until golden brown on the outside.

Step 9

If frying, heat 1-2 tablespoons of olive oil in a shallow pan over medium heat. Add the balls in batches and cook until golden and crispy on all sides, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to absorb excess oil.

Step 10

Serve the spinach and potato balls warm as a snack, appetizer, or side dish. Enjoy!

Nutrition Facts

Serving size	(753.1g)

Amount per serving	% Daily Value*
Calories	1290.1

Total Fat 35.9g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1391.6mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 26.8g	0%
Total Sugars 19.3g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 16.9mg	0%
Potassium 4258.6mg	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: 24.7%

Protein: 15.5%

Carbs: 59.8%