Place seeds in a food processor and grind until medium-fine. Transfer to a bowl and set aside.
Cut carrots into large pieces and place in a food processor along with kale, and process until carrots are finely chopped (slightly smaller than the size of a grain of rice). You should have about 3/4 cup of finely chopped vegetables.
Add remaining ingredients to food processor (including sunflower seeds) and pulse several times until rice is chopped (but not pureed!) and mixture is well combined and starting to stick together.
Shape into 2-tablespoon balls. Place on a parchment-lined or oiled baking sheet.
Bake at 400°F for 25 minutes or until lightly browned on the bottom.
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For a crispy (instead of a tender) outside, bake Vegan Veggie Balls at 425°F for 25 minutes.
The texture of these Vegan Veggie Balls is NOT good cold. I strongly recommend heating them before serving.
Make Ahead Tip:
Can be made ahead of time and kept in freezer. When ready to serve, remove from freezer and bake at 350 for 15 to 20 minutes or until thoroughly heated.
* * * This recipe for Vegan Veggie Balls is … gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2021/02/vegan-veggie-balls.html