Step 1

Preheat the oven to 400F.

Step 2

Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.

Step 3

Add the vegetables and the flour to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.

Step 4

Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.

Step 5

Use a pastry brush to brush the outsides of the meatballs with olive oil.

Step 6

Bake the veggie dippers for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool for at least 5 minutes. Serve with dill sauce if desired.