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Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice

BT Toronto | posted Tuesday, May 30th, 2017


Recipe by Tosca Reno

All rights reserved.®

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 – 15 balls


  • 1 butternut squash, or 2 cups, peeled, halved
  • 5 heirloom carrots, peeled, trimmed
  • 2 Tbsp extra virgin olive oil + additional for brushing vegetables
  • 1 tsp unrefined sea salt
  • freshly grated black pepper
  • 2 cups chickpeas
  • 2 cups cooked brown rice
  • 1 cup sun dried tomatoes, soaked in water overnight
  • 1 Tbsp lemon zest
  • 1 tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tsp Zatar
  • 1 bunch cilantro, fresh, chopped
  • 1/4 cup white sesame seeds


  1. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet by lining with unbleached parchment paper.
  3. Place halved butternut squash on baking sheet.
  4. Arrange carrots on baking sheet so they aren’t overlapping.
  5. Drizzle with olive oil and dust with salt and pepper.
  6. Place in hot oven and bake until golden, about 20 minutes.
  7. Remove from heat and let cool.
  8. Meanwhile, place chickpeas in bowl of food processor.
  9. Pulse until coarse mixture results.
  10. Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
  11. Pulse until uniform mixture results.
  12. Divide and shape mixture into 2 tablespoons and press into sesame seeds.
  13. Place on baking sheet and bake for 20 minutes or until golden.
  14. Remove from heat and serve.

Stores well.

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