These spinach and feta veggie balls are packed full of greens, healthy fats, and, of course, protein! They taste best eaten straight from the oven, whether that's smeared with hummus and roasted veggies in a wrap or in thrown in with fresh pasta for a delicious family dinner.
Boil the kettle and pour boiling water over the baby spinach in a colander. Leave this to cool before squeezing out any water - this is really important for the texture!
Next, blend the spinach in a food processor with your drained chickpeas, feta, cumin, paprika, sea salt, stock cube (crumbled), vegan protein and plain flour and pulse until just combined. Now it gets messy! Roll into tbsp-sized balls and then flatten slightly.
Fry in batches in your oil of choice for a couple of minutes on each side, until nice and brown, then leave to cool. Place on a baking tray, cover with cling film and freeze.
To serve, defrost in the fridge overnight and cook at 180C for about 10 mins and serve!