High Protein Veggie Puffs

Boost your snack game with these High-Protein Veggie Puffs, a savory, nutrient-packed delight that’s perfect for any time of day! Made with wholesome chickpea flour and a blend of vibrant veggies like grated carrot, zucchini, spinach, and sweet corn, these puffs are a powerhouse of plant-based protein and fiber. Flavored with nutritional yeast, garlic, onion, and a touch of turmeric, they deliver a satisfying, cheesy, and herby taste without any dairy. Quick to prepare and baked to golden perfection in just 25 minutes, these gluten-free and vegan-friendly bites are ideal as a healthy snack, lunchbox addition, or side dish. Whether served warm or at room temperature, these veggie puffs are a delicious way to pack in nutrition and flavor with every bite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Baking powder
• 1 tablespoon Ground flaxseed
• 3 tablespoons Water
• 1 cup Almond milk (unsweetened)
• 1 small Carrot (grated)
• 1 small Zucchini (grated and squeezed dry)
• 1 cup Sweet corn (cooked, fresh, or frozen and thawed)
• 1 cup Spinach (chopped finely)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Olive oil or avocado oil (for greasing muffin tray)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tray with olive oil or avocado oil.

Step 2

In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax 'egg'.

Step 3

In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, ground turmeric, salt, and black pepper.

Step 4

Gradually add the almond milk to the dry ingredients while whisking continuously to form a smooth batter.

Step 5

Gently fold in the prepared flax 'egg', grated carrot, squeezed zucchini, corn, and chopped spinach. Mix until well combined.

Step 6

Using a spoon, evenly distribute the batter into the muffin tray cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown on top and a toothpick inserted in the center comes out clean.

Step 8

Remove the tray from the oven and let the puffs cool for 5 minutes before transferring them to a wire rack.

Step 9

Serve warm or at room temperature as a high-protein snack or side dish. Enjoy!

Nutrition Facts

Serving size	1053.9 grams (1053.9g)

Amount per serving	% Daily Value*
Calories	947

Total Fat 22.90g	29%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2160mg	94%
Total Carbohydrate 148.50g	54%
Dietary Fiber 32.80g	117%
Total Sugars 28.40g
Protein 52.90g	106%

Vitamin D 100IU	500%
Calcium 825mg	63%
Iron 17mg	96%
Potassium 3802mg	81%

*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: 20.4%

Protein: 20.9%

Carbs: 58.7%