Vegan Chickpea Bites (Printable Version)

Crispy and tender vegan chickpea bites flavored with herbs and spices, perfect for snacks or protein-rich additions.

# What You'll Need:

→ Chickpea Mixture

01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/2 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup fresh cilantro, chopped
06 - 1 small carrot, grated
07 - 3 tablespoons chickpea flour (or all-purpose flour)
08 - 2 tablespoons nutritional yeast
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon lemon juice
14 - 1 tablespoon olive oil

→ For Baking or Frying

15 - Olive oil spray or 2 tablespoons olive oil for pan-frying

# How To Make:

01 - Preheat oven to 400°F or heat a nonstick skillet over medium heat for pan-frying.
02 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some texture remaining.
03 - Add onion, garlic, parsley, cilantro, carrot, chickpea flour, nutritional yeast, cumin, smoked paprika, salt, pepper, lemon juice, and olive oil to the mashed chickpeas. Mix thoroughly until the mixture holds together.
04 - Scoop tablespoon-sized portions and shape into small balls or patties about 1 inch in diameter.
05 - Arrange bites on a parchment-lined baking sheet, lightly spray or brush with olive oil. Bake for 18 to 20 minutes, turning halfway through until golden and crisp.
06 - Heat olive oil in a skillet over medium heat and fry bites for 3 to 4 minutes per side until golden and crisp.
07 - Serve warm with a preferred dip or sauce.

# Expert Advice:

01 -
  • They crisp up beautifully without needing a deep fryer or tons of oil.
  • The texture is perfect, crunchy outside and soft inside, like the best falafel but easier.
  • You can prep the mixture ahead and fry them up whenever hunger strikes.
  • They taste like something from a restaurant but cost almost nothing to make.
02 -
  • Dont skip mashing the chickpeas enough or the bites will fall apart when you flip them.
  • If the mixture feels too crumbly, add a teaspoon of water at a time until it just holds together.
  • Let baked bites cool for a minute before moving them or they might stick and break.
03 -
  • Press the bites slightly flat instead of keeping them round so they get more crispy surface area.
  • Toast your cumin in a dry pan for 30 seconds before adding it to wake up the flavor.
  • Make a double batch and freeze half so you always have a quick snack ready to go.

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