40 Food Processor Recipes for People Who Are Sick of Chopping

By Audrey Bruno

Between all the slicing, grinding, chopping, and puréeing, food processors are about as multifunctional as it gets. Owning one opens up a whole wide world of food processor recipes that take advantage of the appliance's prepping powers. Things that may have seemed like a pain to make—like homemade pesto, thinly grated brussels sprouts, pie crusts from scratch, or velvety smooth soup—become much more doable with the help of a food processor.

When I finally added a food processor to my kitchen collection, it totally expanded my cooking horizons. I went from buying hummus to making it myself. (It's cheaper and it tastes better!) And I no longer had to waste precious minutes on the most tedious of kitchen tasks—chopping nuts, anyone? If I had to go back to life B.F.P. (before food processor), I probably wouldn't cook nearly as much as I do now.

While any food processor is practically guaranteed make your life at least a little easier, they aren't all created equal. Space-saving mini versions, usually sold in sizes from one to four cups, are best for small and simple jobs—like roughly chopping an onion or making just enough salad dressing for one. With my mini food processor, I often have to divide whatever I'm chopping into two batches so that I don't overwhelm the machine by throwing everything in at the same time. It's basically the same when you put too much stuff in a blender—the machine stalls.

Meanwhile, pricier full-size food processors are better for prepping larger volumes of food. If you need to make a double-batch of dinner, or chop several pounds of brussels sprouts or beets, a large food processor is the tool for the job. (For most people, a 7- to 10-cup model should be big enough for home use.) Larger models tend to have a higher power output, meaning they can run for a longer time without burning out the motor—ideal for heavy-duty projects that requiring running the machine for a while, like a big batch of homemade nut butter. Generally speaking, the higher the wattage your food processor has, the better (though soft dips and sauces like hummus or mayo are perfect to make in a food processor with a low wattage).

Bigger food processors also tend to be more versatile, because they're often equipped with slicing, grating, and shredding blades and discs that are optimal for different tasks, like thinly and evenly grating cheese or shredding cabbage. Plus they come with a feed tube, an opening at the top that allows you to gradually add ingredients as the machine runs (as well as a pusher that helps you press ingredients through the feed tube while keeping your hand away from the blades). A feed tube is especially great for oil-based dressings and sauces, because slowly adding the oil (instead of dumping it in all at the beginning) can help create a smoother and silkier final product.

By the way, if you're not sure whether you're ready to invest in a larger food processor, you can always put a small, affordable food processor through a trial period to see how much you actually use it. If it gets a lot of action, you might want to consider investing in a to a larger, bigger model.

Either way, start getting some more use out of your food processor right away with some help from these 40 great food processor recipes. From soups, salads, and sauces to pudding, ice cream, and baked goods, you can make practically anything with one of these appliances by your side.

Skip the takeout and make this quick and easy homemade falafel instead. Just blitz all your ingredients in the food processor, mold them into balls, and bake until perfectly crisp.

Get the recipe here.

In case you need another way to use up your supply of cauliflower, this cheesy grits-style dish is one that shouldn't be missed. It's warm and comforting like classic grits, and full of veggies.

Get the recipe here.

'Tis the season of butternut squash and doing everything you possibly can with it, including this impossibly velvety mash. Don't wait until Thanksgiving to make it—it's an excellent side dish worth making any time of the year.

Get the recipe here.

Make a bunch of these pudding jars at once so that you can grab one out of the fridge when you need a quick protein boost.

Get the recipe here.

Thinly slicing brussels sprouts is one of the most pesky kitchen tasks. But it is totally avoidable with the help of your trusty food processor—which finishes the job in less than a minute.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

If you can't get your hands on Boudin sausage to make these New Orleans–style egg rolls, your favorite kind of store-bought sausage will probably work pretty well.

Get the recipe here.

These cheese and veggie balls make a great appetizer. Or if you want to have them around for snacking, keep them tightly wrapped and frozen, then pop them in the oven for a bit until they're warm.

Get the recipe here.

A food processor will guarantee that this eggplant-based appetizer is just as creamy and smooth as it should be. Just be sure to roast everything thoroughly before blending to ensure it has a rich, smoky flavor.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

You get the luxurious sauce texture you're looking for by blending cooked butternut squash in a food processor. Be sure to cook the bacon until extra crispy to offset all the creaminess.

Get the recipe here.

Though homemade curry paste is traditionally made with a mortar and pestle, this recipe uses a food processor to produce similar results. There are cooking instructions for using your slow cooker or Instant Pot—whichever method you prefer.

Get the recipe here.

You could mash this spicy chickpea salad with a fork, but using a food processor just takes less time (and requires less of an arm workout).

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Unlimited restaurant-style chips and salsa is one dream you can make come true with a super-simple food processor recipe like this one (and a big bag of tortilla chips). No need for fresh tomatoes—canned do the job just fine.

Get the recipe here.

Black beans are a great ingredient in gluten-free desserts, like these brownies, because they don't have a very strong flavor—the cocoa powder masks them quite well—and add just the right amount of moisture. A food processor ensures they are perfectly smooth and creamy.

Get the recipe here.

Homemade pizza is fun to make, and this recipe helps simplify the process. Just toss all the dough ingredients in a food processor and pulse as you slowly incorporate water until fully combined.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Gluten-free baked goods can sometimes be on the drier, crumblier side—and while that may not work for all recipes, it's a boon for these fruity scones.

Get the recipe here.

This pizza may be gluten-free, and its crispy, cracker-like crust is delicious in its own right. You'll use your food processor twice here—once while making the pesto and again for making the crust.

Get the recipe here.

While these burgers may not taste like actual meat, black beans create a substitute that's tender and satisfying. Bonus: These will cost you less than 50 cents per serving to make!

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Though there's no actual cream in this "ice cream," it's perfectly sweet and creamy. That's all thanks to frozen bananas, which take on a surprisingly ice-cream-like texture after a few minutes in the food processor.

Get the recipe here.

These are great to have around for those mornings when you're too tired to do any actual cooking. And a food processor makes it easy to whip up a bunch at once.

Get the recipe here.

Massaging your kale really is the secret to making a great kale salad, though the additions of breadcrumbs (made in the food processor!) and plenty of quick-pickled shallots certainly don't hurt.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Making shaved ice may seem like it requires complicated machinery, but this recipe explains how to do it with just a food processor. Top with sweet red bean paste, sweetened condensed milk, mochi, and sliced fruit.

Get the recipe here.

The convenient thing about this recipe (besides the food processor) is that you can use whatever type of lentils you might already have in your pantry to make the "meatballs"—no need to run out to the store.

Get the recipe here.

Stuffed mushrooms are never a bad idea, and a food processor makes it easy to grind up leftover stems to use in the filling.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

This Cuban take on the classic Latin American dish doesn't take long to make when you have a food processor to blitz the vegetables for you.

Get the recipe here.

The only downside to this sweet, salty, crunchy, zesty salad? You'll never want to bread chicken with anything other than pretzels ever again.

Get the recipe here.

There's no reason to buy premade cauliflower rice if you have a food processor at home. It'll save you money, taste fresher, and cut back a bit on plastic. And it's great when paired with zesty meatballs like these.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Walnuts ground up with cooked chickpeas, sun-dried tomatoes, and plenty of spices makes a great vegan substitute for taco meat. Feel free to use it wherever you'd use taco meat, whether that's on nachos or in a quesadilla like this one.

Get the recipe here.

This gluten-free bread is so tasty and easy to make (all in a food processor, of course) that it may just revive your interest in baking bread.

Get the recipe here.

This sweet and savory salad is so good, it would be worth the pain of slicing brussels sprouts by hand. Luckily, there's no need for that if you have a food processor.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

When you have a bunch of zucchini and no idea what to do with it, make this easy dip. All you have to do is roast them with garlic and blend with olive oil and seasonings.

Get the recipe here.

This unconventional crisp involves absolutely no baking and takes just 10 minutes to make. It's perfect for those moments when you don't have any more space in the oven (cough, cough, Thanksgiving).

Get the recipe here.

If you don't have chickpea flour on hand to make socca, an easy-to-make crispy chickpea bread originating from Italy and France, this whipped feta will taste just as good with pita bread or tortillas.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

This recipe swaps in vegan mayonnaise to create a dish that stands up to the beloved classic. Eat it as a side to a meaty main, dollop a bit on a grain bowl for a fresh crunch, or spread some on your next sandwich.

Get the recipe here.

Homemade hummus is so easy to make with a food processor, and so much better than the store-bought stuff. This recipe breaks down how to add the seasoning of your choice—in this case, lots of sriracha.

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If you have prepped sweet potato in the fridge and canned salmon in your pantry, then you can have this tasty dinner ready to go in just about 15 minutes.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Ground tempeh has a similar texture to ground chicken, which makes it the perfect vegan substitute in a dish like these lettuce wraps. Crunchy veggies and a healthy serving of peanut sauce complete the experience.

Get the recipe here.

Slightly sweet and very spicy, the flavor of these cauliflower bites falls somewhere between Kung Pao chicken and buffalo chicken wings—hot, delicious, and best paired with a cooling beverage.

Get the recipe here.

If you want to use your food processor to make a nut butter recipe like this one but aren't sure if it has the power to handle it, stop the machine every few minutes and resume once it's cooled down a bit.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

The best way to get rid of the metallic flavor that canned tomatoes can sometimes have is to roast them until they're caramelized, like in this creamy vegan soup.

Get the recipe here.

This is one of those homemade salad dressings that will make you wonder why you ever buy premade. And a food processor ensures it has just the right silky texture for pouring over leafy greens.

Get the recipe here.

Related:

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21 Healthy High-Fat Foods to Keep You Full and Satisfied

22 Secret Weapon Ingredients R.D.s Love for Big Flavor, Fast

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