A high-protein vegan recipe featuring a vibrant street corn salad paired with flavorful homemade veggie meatballs. Perfect for a hearty and healthy meal.
Meatballs:
Preheat oven to 350 F (175 C) and line a baking tray with parchment paper. To a small mixing bowl add chickpea flour, water, paprika, cumin, chili powder, and whisk to combine. Add veggie grounds and mix well. Roll into 16 balls and spread across the baking tray. Bake for 22-25 minutes, or until browned on the bottom.
Corn Salad:
Prepare corn – if using frozen, soak in boiling water for 3-4 minutes, then rinse under cold water and set aside. Wash and prep your herbs (cilantro and parsley), then set aside. To a bowl add yogurt, lime juice and zest, chili oil, cumin, and salt, then whisk to combine. Add corn, herbs, and vegan feta, tossing well to combine.
Plate salad with meatballs on top and enjoy!
