Dairy-free & gluten-free!

This crunchy outside and yet smooth on the inside almond potato balls are insanely delicious, they are easy to make, gluten-free, dairy-free, and very budget-friendly, which makes this recipe a must at any household and on any occasion!

Enough chitchat! Here is the recipe!


• 5 to 6 medium potatoes, boiled, baked, or steamed
• 1 cup of almond flour
• 1/3 cup of cornstarch
• 1/4 teaspoon baking soda
• 1 teaspoon lemon juice
• 1 1/2 tablespoons of olive oil or vegan butter
• 3 tablespoons of ground flaxseeds
• 1/4 cup vegan parmesan cheese or nutritional yeast (if you don't have either, add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1 tablespoon of canned olive brine)
• Salt to taste
• Black pepper to taste
• About 3 tablespoons of unsweetened plant-based milk
• 1/2 cup of almond flour for rolling the potato balls


  • 1.
    Mash the potatoes and add them into a large bowl along with the remainder of the ingredients.
  • 2.
    Mix all together very well and allow it to rest in the fridge for about 20 minutes.
  • 3.
    Depending on the potatoes you're using you might need more or less milk so do the firmness test by rolling a small amount of the potato dough in your hand, it is supposed to be firm and hold its shape.
  • 4.
    Preheat the oven to 190C / 375F
  • 5.
    Make the balls by scooping a small amount of the dough and rolling it between your hands forming a ball, then roll in the almond flour and place it in a greased or lined baking sheet.
  • 6.
    Put the potato balls in the fridge for 40 minutes or in the freezer for 20 minutes, then immediately place the baking sheet with the potato balls in the oven and allow it to bake for 30 to 40 minutes.
  • 7.
    Serve it with a side of garlic yogurt sauce or the sauce of your choice!
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