Makes approximately 12-16 small bites | Meal prep friendly | Freezer friendly
I've been making variations of bean patties for years, and these chickpea bites are another version to add to the collection. I love the rustic texture of these, with the chickpeas mashed by hand rather than blended into a smooth mixture. You get little pieces of chickpea throughout, making them feel wonderfully substantial.
Fresh parsley and coriander, lemon zest and warming spices bring plenty of flavour, while the sesame seed coating adds a lovely nutty finish. They're baked in the oven until golden and firm, making them easy to prepare in a batch.
One of the things I particularly like about recipes like this is how many different ways you can enjoy them. Add them into a wrap with crunchy salad and quick pickles, serve them in a grain bowl with a good dip, or have a few alongside roasted vegetables. They're also lovely served warm with a yoghurt dip.
I usually prefer to make a batch rather than just enough for one meal, as they're ideal for freezing. Having a few ready to go gives you another option for putting a satisfying meal together during the week, without having to start from scratch.
Ingredients
2 × 400g tins chickpeas, drained and rinsed
1 small brown onion, very finely diced
2 garlic cloves, finely grated or minced
½ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh coriander
1 tsp ground cumin
1 tsp ground coriander
Zest of ½ lemon
1 egg, lightly beaten
4 tbsp plain flour, plus extra if needed
2 tbsp sesame seeds
1–2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Method
1. Prepare the chickpeas
Drain and rinse the chickpeas, then pat dry. Place in a large bowl and mash with a fork or potato masher, leaving some texture rather than creating a smooth paste.
2. Add the herbs and spices
Mix through the onion, garlic, parsley, coriander, cumin, ground coriander, lemon zest, salt and pepper.
3. Bind the mixture
Add the beaten egg and flour, mixing until the mixture holds together when pressed. If it feels too wet to shape, add a little more flour, one tablespoon at a time.
4. Shape the bites
Form the mixture into approximately 16 small, slightly flattened rounds. Press the sesame seeds onto the outside of each one, turning to coat as evenly as possible.
5. Bake
Preheat the oven to 180°C fan / 200°C conventional. Arrange the chickpea bites on a lined baking tray and brush or lightly drizzle with olive oil.
Bake for 25–30 minutes, turning halfway, until golden and firm.
6. Serve
Enjoy warm with a yoghurt dip, or allow to cool before storing for later.
Meal prep & storage
These chickpea bites are particularly useful for batch cooking, as you can enjoy some straight away and save the rest for another day.
Refrigerate: Store in an airtight container in the fridge for 3–4 days.
Freeze: Allow to cool completely, then freeze in a single layer until firm before transferring to a freezer-safe container. Freeze for up to 2 months for best quality.
Reheat: Defrost overnight in the fridge, then reheat in the oven until piping hot. This helps restore some crispness to the outside.
Serve: Add to wraps, salads and grain bowls, or enjoy with a yoghurt dip and fresh vegetables.
Making meal prep work for you
I created my Mindful Meal Prep System to help make preparing nourishing meals feel simpler and more flexible. Having versatile recipes like these chickpea bites ready in the fridge or freezer gives you more options throughout the week, whether you're building a grain bowl, filling a wrap or putting together a quick lunch.
It's not about preparing every meal in advance. It's about having a few useful things ready to go, so making something delicious feels that little bit easier.
You can explore my Mindful Meal Prep System here for more ideas and inspiration.