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Stack of baked rice balls on a plate showing thier cripsy texture and golden brown color.

Baked Vegan Rice Balls (Oven or Air Fryer)

Patricia Granek
Our vegan rice balls have a crispy outside and soft inside. Brazilian-inspired, baked or air-fried, with bold flavor from lemon, herbs, and leftover rice.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Brazilian, Vegan
Servings 16 Rice Balls
Calories 202 kcal

Ingredients
 

  • 2 cups cooked rice see note
  • ½ onion roughly chopped
  • ½ cup all-purpose flour or gluten-free AP flour
  • ¼ cup lemon juice
  • ¼ cup fresh parsley
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon tapioca flour
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

Baked Version

  • Preheat: Preheat your oven to 425°F (220°C). If using an air fryer, scroll to next section temp.
  • Blend: In a food processor, pulse 1 cup of rice with the onion, garlic, parsley, lemon juice, and seasoning until finely chopped but not pureed.
    📍Tip: No food processor? Finely mince by hand—it still works.
  • Mix: Add the blended rice mixture to a bowl with the remaining whole rice, flours, olive oil, and salt. Stir until it holds together.
    📍Tip: The mix should be sticky, not wet. Add extra flour 1 teaspoon at a time if needed.
  • Shape Rice Balls: Form into balls or small ovals and place on a lined or oiled baking sheet. Lightly wet your hands to prevent sticking and get smoother shapes.
  • Bake: Bake for 20-25 minutes, flipping halfway through. You’re looking for golden brown on all sides. If they’re browning too fast, reduce the heat slightly halfway through. Don't overbke them or they will dry out.

AirFryer Version:

  • These vegan rice balls cook well in the air fryer. Set your air fryer to 400°F (200°C) and cook them until golden brown (roughly 8-10 minutes).

Notes

**Best rice to use: Long-grain rice like basmati or jasmine works best. Stickier varieties may need more flour. Great for leftovers from our Brazilian rice and beans.
  • Storage: Store baked rice balls in an airtight container for up to 4 days. Reheat in oven or air fryer at 375°F until crisp.
  • Meal prep tip: Shape the rice balls and store them unbaked in the fridge for up to 2 days. Bake fresh when you're ready to serve for the best texture.
  • Freezer-friendly: Shape unbaked balls and freeze on a tray. Once solid, transfer to a freezer-safe container. Bake from frozen—just add 3–5 minutes to cook time.

Nutrition

Serving: 4rice ballsCalories: 202kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4mgPotassium: 109mgFiber: 3gSugar: 2gVitamin A: 339IUVitamin C: 13mgCalcium: 51mgIron: 2mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !