Have extra fresh spinach sitting in your fridge and are not sure how to use it in a simple, everyday way? These spinach balls are one of my favorite no-fuss options. They are vegan, gluten-free, and come together with pantry spices and chickpea flour.
This is a flexible recipe that works well for lunch sides, light dinners, or even as a topping for soups. If you enjoy adding greens to everyday meals, you might also like browsing through my Indian spinach recipes, where I share many simple ways to cook fresh spinach at home.
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Why These Spinach Balls Fit Seamlessly Into Busy Days
What I love most about this recipe is how forgiving it is. There's no soaking, grinding, or resting time involved. Once everything is mixed, you can shape and cook right away. The spinach releases enough moisture, and the chickpea flour binds it all naturally. This small detail makes a big difference on rushed days.
In my kitchen, I often steam these spinach balls while another dish cooks below, especially when I'm making dal or rice. This layered cooking keeps flavors clean and saves time.
On busy days, I also repurpose leftover spinach chutney or saag instead of fresh spinach. It's a simple reuse trick that turns leftovers into an entirely new dish without extra prep.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Wash and completely dry the spinach. Finely chop and add to a bowl. Add onions, cilantro, chickpea flour, spices, salt, green chilli paste, and oil.
Step 2: Mix well to form a soft dough. Do not add water.
Step 3: Shape into small lemon-sized balls.
Step 4: For Baking: Place these spinach balls on a baking tray.
Step 5: Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until firm and lightly golden.
Step 6: For Steaming: Add 1 cup of water to the Instant Pot. Place a trivet. Here I am placing the trivet on the top of the pumpkin soup so that both get cooked at the same time.
Step 7: Place these spinach balls on a greased plate. Set the plate with spinach balls on top. Pressure cook on High for 3 minutes.
Step 8: Natural release for 5 minutes, then quick release.
Step 9: Steamed and baked spinach balls are ready to serve.
Using Spinach Saag or Spinach Chutney
I sometimes use the leftover saag or spinach chutney to make these spinach balls. Here is how I give the leftovers a new look!
- If using leftover spinach saag or spinach chutney, make sure it is thick and not watery.
- For 1 cup of chickpea flour, use about ½ cup saag or ⅓ cup spinach chutney.
- Mix well first, then adjust with a little extra chickpea flour if the mixture feels too soft.
- Spinach saag and spinach chutney are usually already seasoned. When using them, start with half the salt and spices, mix the dough, then taste and adjust gently before shaping the balls. This small check prevents over-seasoning and keeps flavors balanced.
Serving Tips
At home, these spinach balls often show up as a side dish or a simple add-on to lighter meals. They are mild, so they pair well with many flavors and sauces.
- Serve alongside Indian yogurt rice or lemon rice for a balanced meal.
- Use them as an appetizer with avocado cilantro sauce.
- Add them on top of warm spinach soup or pumpkin soup.
- Pair with Indian flatbreads like whole wheat chapati and avocado paratha.
- Serve with cooling sides such as pumpkin raita or cucumber raita.
- Simmer in a curry sauce or tikka masala. I sometimes warm Indian curry sauce or tikka masala sauce, add these spinach balls, and serve it as a simple creamy curry with naan bread.
Recipe
Indian Spiced Spinach Balls (Vegan & Gluten-Free)
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Ingredients
- 2 cups spinach chopped and tightly packed
- 1 cup chickpea flour
- ½ cup onions finely chopped
- ¼ cup cilantro finely chopped
- ½ teaspoon green chilli paste
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- 1 teaspoon oil
- ½ teaspoon salt adjust to taste
Instructions
- Wash the spinach thoroughly and dry it completely. Finely chop and add it to a mixing bowl.
- Add chopped onions, cilantro, chickpea flour, spices, salt, green chilli paste, and oil. Mix well using your hands until a soft dough forms. The spinach will release moisture, so no water is needed. If the mixture feels dry at first, keep mixing for another minute.2 cups spinach, 1 cup chickpea flour, ½ cup onions, ¼ cup cilantro, ½ teaspoon green chilli paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 teaspoon oil, ½ teaspoon salt
- Shape the mixture into small lemon-sized balls and place them on a lightly greased plate or steamer tray, leaving space between each one.
Instant Pot Steaming
- Add 1 cup of water to the inner pot and place a trivet inside. Set the plate with spinach balls on the trivet. Close the lid, set the valve to sealing, and pressure cook on High for 3 minutes. Allow a 5-minute natural release, then do a quick release. Let the spinach balls rest for a few minutes before removing.
Stovetop Steaming
- Add water to a steamer or deep pan fitted with a steaming rack and bring it to a boil. Place the plate with spinach balls inside, cover, and steam for 12-15 minutes, until firm and cooked through.
Baking Method (Oven)
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it. Arrange the spinach balls on the tray, leaving space between them.
- Bake for 20-25 minutes, flipping halfway through, until firm and lightly golden. Remove and let cool slightly before serving.
Notes
Tested Tips from My Kitchen
- Make sure the spinach is completely dry before mixing to avoid sticky dough.
- Steaming keeps the spinach balls soft, moist, and evenly cooked. This method works especially well when cooking another dish at the same time.
- Baking gives the spinach balls a slightly firmer texture with light browning on the outside.
- Steaming works best for soft, tender balls; baking is better if you prefer a firmer bite.
- These spinach balls firm up slightly as they cool, so avoid overcooking.
Nutrition
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Have you tried these Indian Spiced Spinach Balls yet? I'd love to hear how you served them or if you made any small tweaks. Leave a comment below and explore more ideas from my Indian spinach recipes, or try pairing them with pumpkin raita for your next meal.
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