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Veggie Balls (IKEA-Style)

These IKEA-style Veggie Balls are made with chickpeas, carrots, broccoli, onion, garlic, red bell pepper, corn, and peas. They are baked in the oven and are easy to make. Packed with nutrients and flavor!

Ikea-Style Veggie Balls

These IKEA-inspired veggie balls are packed with nine different vegetables! They are flavorful, healthy, and easy to make. Although they are not gluten-free per recipe, you can easily make them gluten-free if you use gf breadcrumbs.

These vegetable balls are highly versatile, not only can you use them in lots of dishes (served with mashed potatoes, rice, couscous, in salads, wraps, etc.) you can also mix and match the veggies as you want/need.

The trick to making veggie balls, that hold their shape well is to prepare the veggies accordingly. I’m dividing the veggies into two groups: The To-Cook-Veggies and the No-Cook-Veggies. If you don’t pre-cook the vegetables that will lose water and soften when heated, then they will do that when they are formed in a ball, which results in mushy, deformed, too-soft balls. So we are going to chop up the broccoli, carrots, bell pepper, onions, and garlic and cook them in a pan before mixing them with the other veggies (chickpeas, corn, and peas).

Then you only need to add spices and breadcrumbs, form the balls, bake them and you’re done. Easy!

If you’re looking for ‘meatier vegan meatballs’ check out my TVP meatballs.

Ikea-Style Veggie Balls

How to make Veggie Balls

As always you will find the whole recipe in the box below, but I want to give you an overview of the key ingredients and the process with step-by-step photos first.

The Ingredients & Possible Substitutions

You will need:

  • red onion
  • yellow onion
  • garlic
  • carrots
  • red bell pepper
  • broccoli
  • chickpeas
  • fresh parsley
  • corn
  • peas
  • spices: salt, caraway, dried thyme, paprika powder

If you don’t have one thing or the other, don’t stress about it. The most important things to make the mixture stick together are chickpeas and breadcrumbs, but everything else is versatile.

The basic steps

Ikea-Style Veggie Balls before baking
Step 5: Use a small ice cream scoop to form evenly-sized little balls and place them on a baking tray lined with parchment paper.

How to serve these IKEA-Style Veggie Balls

Ikea-Style Veggie Balls

You can serve them with:

How to store left-over veggie balls

You can keep them in the fridge for 2-3 days and reheat them in the pan or microwave.

Or you can freeze them for months, and reheat them in the oven, pan, or microwave.

Love it? Rate it!

I hope you enjoy these IKEA-Style Veggie Balls as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Ikea-Style Veggie Balls

Veggie Balls (IKEA-style)

Elephantastic Vegan
These IKEA-style Veggie Balls are made with chickpeas, carrots, broccoli, onion, garlic, red bell pepper, corn, and peas. They are flavorful and easy to make. Packed with flavor and nutrients.
4.50 from 8 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 45 balls
Calories 25 kcal


To-Cook Veggies

  • 1 red onion peeled
  • 1 yellow onion peeled
  • 4 garlic cloves peeled
  • 3 carrots peeled
  • 1 red bell pepper deseeded
  • 1 cup broccoli

No-Cook Veggies

  • 2 cups chickpeas canned, drained
  • 1/2 cup parsley
  • 1/2 cup corn canned
  • 1/2 cup peas
  • 1/2 cup breadcrumbs


  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon caraway powder (ground caraway)


  • Use a food processor to chop the To-Cook Veggies (onions, garlic, carrots, red bell pepper, and broccoli).
  • Cook the chopped veggies in a large pan over medium to high heat until soft.
  • Now chop in the food processor the No-Cook Veggies (chickpeas, parsley, corn, and peas).
  • Add the cooked veggies, spices, and breadcrumbs to the chickpea mixture and chop until everything is well combined.
  • Preheat the oven to 350°F/180°C.
  • Form evenly-sized balls (this works best if you use a small ice cream scoop and then roll them in your hands to smooth them out). Place them on a baking tray lined with parchment paper. You can spray them with oil for a bit more crispiness.
  • Bake them for 25 minutes at 350°F/180°C until golden and crispy on the outside.
  • Then they are ready to enjoy with rice, mashed potatoes, couscous, in wraps, in salads, etc.!


Serving: 1ballCalories: 25kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 65mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 862IUVitamin C: 8mgCalcium: 12mgIron: 0.4mg
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Recipe Rating


Saturday 15th of June 2024

Liked the sound of these and I think that they are okay, although rather bland. As with nearly all new-to-me recipes, I slavishly followed it to the letter with a couple of exceptions. Very sloppy mixture. I doubled the size of the balls and therefore got half the amount. Too wet to hold their shape in the oven, but this was partly to do with the increased size. Took almost 50 mins to crisp up. Last 20 mins I upped the oven temperature to 200°C. Would I make them again? Probably not, but if I did I would most definitely double or almost double the spicing, and certainly at least double the quantity breadcrumbs. I did hold a couple back to try deep frying them, but that was disastrous. They disintegrated in the fryer! Just a general query, how big is a carrot??!!! Various US sites online suggest around 60g. My carrots are roughly 180g each. Now that's a big difference. Same with onions etc.


Monday 11th of April 2016

This looks delicious! I cannot wait to try these


Monday 11th of April 2016

Thank you, Stephanie! I hope you'll like it ^.^


Tuesday 20th of January 2015

I love the idea of the veggie balls, and what a beautiful flatbread!


Tuesday 20th of January 2015

Oh yeah, I love making tortillas from scratch, so much better than store-bought ones and so much more filling! :)