Nutty Chickpea Bites

To be honest, I envisioned this recipe a lot differently to how it turned out. I was imagining more of a savoury protein ball, something you just take one or two of to satisfy a savoury craving, or for a quick protein hit after a strength workout. A snack ball, if you will. I even originally titled this recipe ‘savoury snack balls’! But they turned out better, and much more versatile, than I could have hoped for.


Now if you’re thinking ‘falafel’, you’re pretty close. Falafel is a food close to my heart, but then again, anything made from chickpeas is bound to be good, and these little bites of delectable goodness are no exception.


Baked instead of fried, they are almost melt-in-your-mouth. Nuts and seeds add a light crunch to the already soft, nuttiness of the chickpea base, while the lemony dukkah and tamari leave a subtle zing of asian flavours dancing on the tongue….

Are you drooling yet? Feeling peckish? I hope so, because I certainly am! So let’s get down to business with the recipe.



RECIPE: Nutty Chickpea Bites
Vegan. Gluten Free. 

400g tin chickpeas, rinsed and drained
1 medium carrot
¼ cup + 1 ½ tblsp sunflower seeds
2 tblsp flaked almonds
2 tblsp pepitas, heaped
2 tblsp herbed dukkah (I highly recommend Table Of Plenty)
½ tblsp sesame seeds
1 tblsp dried basil
½ tsp turmeric
1 tblsp nutritional yeast (optional)
1 ½ tblsp tamari
1 tsp olive oil
Cracked pepper
¼ cup extra dukkah, for coating

  1. Preheat a fan-forced oven to 170°C, and line a baking tray with paper.
  2. Top and tail the carrot, then peel and grate. Add all ingredients from chickpeas through to olive oil to the bowl of a food processor. Add cracked pepper to taste.
  3. Process! Process until well combined (stopping to scrape down the sides, if need be) and the mix holds when rolled.
  4. Pour the reserved ¼ cup dukkah onto a dry plate. Roll ping-pong sized balls of the mix, and coat each in the reserved dukkah, before placing on the baking tray.
  5. Cook the bites in the oven for 20 minutes, and after 20 minutes, flip them over, and cook for another 30 minutes, or until golden all over.
  6. Remove the tray from the oven, and let the bites cool completely.

Now as I mentioned at the beginning, these are incredibly versatile. I loved serving them (hot or cold!) with salads and macro bowls, even on wraps, to create a substantial meal, but I also enjoyed eating them as a stand alone, nutritious snack. They are delicious on their own, but if you want to get a little adventurous, I can also recommend serving them with tahini or a dollop of plain coconut yoghurt.


Whichever way you decide to eat them, I hope you find them just as enjoyable as I did. Leave a comment or take a photo and tag me, so I can see how you’re enjoying them, and if you have any other fantastic serving suggestions too, please include that too! I can’t wait to see what you come up with.

Happy eating, everyone!

Ash x



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