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Baked Veggie Dippers!

Veggie Dippers with Yogurt Dill Sauce
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These veggie dippers are out of this world! They’re the best way to eat your veggies: crunchy and baked, served with a tasty dipping sauce.

Ingredients

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  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15-ounce can chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour
  • For serving: Dill Sauce

Instructions

  1. Preheat the oven to 400F.
  2. Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
  3. Add the vegetables and the flour to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
  4. Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.
  5. Use a pastry brush to brush the outsides of the meatballs with olive oil.
  6. Bake the veggie dippers for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool for at least 5 minutes. Serve with dill sauce if desired.

Find it online: https://www.acouplecooks.com/veggie-dippers-yogurt-dill-sauce/