1 medium size zucchini, washed and shredded

1/4 block  of  tofu (about  two and half ounces ), shredded

3/4 cup chick  peas flour ( also called  Besan flour)

1/2 teaspoon baking powder

1 tablespoon olive oil

1/2 fresh lemon/or lime

1/2 teaspoon turmeric

1 teaspoon cumin seed

2 green chili  wash and cut ( optional, only if you like spicy then )

salt to taste

  1. Combine zucchini, tofu, flour, baking powder, oil,  turmeric, cumin seeds  and salt
  2. Squeeze juice from 1/2 lemon into mixture.  If you are using green chili, add it in now.   Mix everything really well.  It will be a sticky dough.
  3. Cover dough and put it aside for 10-15 minutes.
  4. Put  water in your steamer and put it on  stove at medium heat.
  5. As water is steaming,  rub oil on your palms and  roll the dough penny size balls.
  6. Grease your steamer dish  with oil and arrange the balls in the steamer. Cover the lid and let steam for 15 to 20 minutes.

In this picture ball are ready to steam.


  1. Let them cool 10 minute ,then you can take from dish and eat .

In this picture they are steam and ready.

Here we go our zucchini vegan balls are ready.

Note: You can use with  spaghetti or any pasta, or you can just eat with ketchup or hummus for a snack.You can put in an air tight container and  keep in refrigerator for  two or three days or the  freezer for two weeks .

They are vegan, allergy friendly, gluten free, dairy free, nut free.

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