Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
Using a grater, shred the carrots into a large mixing bowl until you have about 2 cups of grated vegetables. The fresh carrots will add natural sweetness and moisture.
Add the mashed chickpeas to the bowl, breaking them apart with a spoon or fork to distribute evenly. They act as the hearty base that binds everything together.
Stir in the minced garlic, finely diced onion, chopped herbs, and a pinch of salt and pepper. Mix until the ingredients are well combined and fragrant.
Sprinkle in the panko breadcrumbs and add the egg (or flaxseed slurry). Use a spatula to fold everything together until the mixture is cohesive but still slightly sticky. If it feels too wet, add a bit more breadcrumbs; if too dry, stir in a teaspoon of water or olive oil.
Using your hands or a scoop, take about 2 tablespoons of mixture and gently roll into a ball. Place each veggie ball on the prepared baking sheet, spacing them about 2 inches apart for even baking.
Once all the veggie balls are shaped, drizzle or spray them lightly with olive oil to help achieve a crispy exterior during baking.
Bake in the preheated oven for 20–25 minutes, flipping them gently halfway through. They should turn golden brown and emit a toasty aroma.
Keep an eye on the veggie balls—if they look extra crispy and browned, you can bake an additional 2–3 minutes at 220°C (430°F) for an extra crunch.
Remove the veggie balls from the oven and let them rest for 5 minutes to firm up, which makes them easier to serve without crumbling.
Serve warm with your favorite dipping sauce or atop a salad, and enjoy the satisfying crunch and tender interior of these homemade veggie bites.
