Chickpea Bities

  • Yield : 18
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

Harry and I try to go vegetarian at least 2 days a week. It has been working out really well and has encouraged me to be more adventurous and nutritionally aware of vegetarian diets. These little chickpea bites were a huge success – I know something’s OK when Harry tries to grab food from out of my mouth.

This recipe is versatile for you to mix and match with more favourable vegetables.

Tip: These can be eaten on their own as a snack, placed in lunch boxes, used as sandwich fillers, or as dippers for dips like tzatziki.

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  • 1/2 small brown onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 zucchini, chopped
  • 1/4 cup mushrooms, chopped
  • 1 clove garlic, crushed
  • 2 - 3 tbs extra virgin olive oil
  • 1 x 400g tin chickpeas, drained
  • 1 tbs mayonaise
  • 2 tbs quick oats (or oat bran)
  • 1 tbs wholemeal plain flour
  • 3 tbs freshly squeezed orange juice
  • 3 tbs flat leaf parsley


Step 1

Preheat your oven to 200°C. Line a baking tray with baking paper. -

Step 2

Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor.
Process until finely chopped but not pureed. -

Step 3

Heat the oil over medium in a small frypan and sauté the processed vegetable mix for
around 5 minutes (stir occasionally and be careful not to burn). -

Step 4

Meanwhile, combine the chickpeas, mayo, oats, flour and orange juice in the processor.
Process until the chickpeas are in small pieces (but not completely smooth). Add the parsley. -

Step 5

Combine the chickpea and vegetable mix, form small balls (around a tablespoon size or smaller).
Place on the baking tray and bake for around 30 - 40 minutes or until the balls are golden brown. -

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Recipe Comments

  1. posted by Roxane on January 15, 2013

    How big/small is the can of chickpeas? I tried to make these, but they’re too too wet and look nothing like the picture 🙁

    • posted by Allie on January 15, 2013

      Hi Roxane. Sorry to hear these didn’t turn out for you. Did you drain the chickpeas before using them? Sometimes it helps to squeeze the juice out of the grated vegetables too. Next time I make this I will take note of exact quantities of the grated veggies and update the recipe, that might help too. Ax

  2. posted by Natalie Blacker on July 3, 2013

    I made these and found they worked really well. My one year old son loved them! Love how they are packed full of vegies as well as protein from the chickpeas. Just wondering if you think these would be ok to freeze? Thanks for the great recipes 🙂

    • posted by Allie on July 3, 2013

      Hi Natalie, thanks for your comment. I am so happy to hear your son loved them, it’s such a nice feeling watching them devour something so healthy isn’t it? I think they will be absolutely fine to freeze – let me know how you go. Ax

  3. posted by Gina on January 8, 2014

    Hi – What can we use to sub the mayo or can we leave it out? We’re not vegan, just not mayo fans. Thx!

    • posted by Allie on January 12, 2014

      Hi Gina. You could try leaving it out, or perhaps some greek yoghurt? Let us know how you go. Ax

  4. posted by Steph on March 17, 2014

    These are delicious! My 9 month old has just devoured three in quick succession. Following the other comments I grated the zucchini and carrot finely and squeezed out the liquid before adding to the other veges. The mix was still quite wet, but firmed up once baked.

  5. posted by Shkiah on May 1, 2014

    Hi there,
    Can these be frozen? I love the recipes on your site but it would be super handy if you could add can/can’t be frozen to them. Keep up the awesome work!! I’ve introduced so many mums to your site and mag!

    • posted by Jess on May 1, 2014

      Hi Shkiah, thank you for your feedback and support – we really appreciate it. Yes, these could be frozen before or after cooking 🙂 Enjoy, Jx

  6. posted by Gemma on May 5, 2014

    Hi there – I just made these and they didn’t seem to turn out as I thought they would. Are they supposed to be firm? Mine looked done (quite brown), but the inside is like mush. I didn’t mind it by my toddler wouldn’t have a bar of them. I might need to try and magic it up in to something else to see if I can get her to eat it!

  7. posted by Liz on November 24, 2014

    Hi was just finished making these but not sure what they are meant to be like inside mine are still wetland mushy inside ??? Love this site just spent the last 2 days batch cooking alot of finger food recipes

  8. posted by Iuliana on March 15, 2015

    These look really good on paper – I am curious to try them. But my son is allergic to dairy and eggs, and I am not that fond of vegan mayo. Any other ideas on how to replace the mayo, apart from yogurt? I do have coconut milk yogurt, plain, but that has added sugar so it is a bit sweet.

  9. posted by Laura on May 21, 2015

    I didn’t have any mushrooms on hand so I used a 1/4 cup of frozen peas and they turned out great. My 8 month old is loving them.

    For those not wanting to use the mayo, I would just leave it out or sub with frozen peas, or apple sauce or sweet potato purée.

  10. posted by Gabrielle on August 9, 2015

    Just wondering whether you think these would be ok pan fried?

  11. posted by Naomi on June 2, 2016

    My mix was a little wet too (even though I squeezed the excess juice from the grated vegies). So, I just mixed through a crushed up Weetbix & it was fine. Great recipe. Nutritious & delicious!

  12. posted by Camila on August 10, 2016

    Hi! My 1yo looves these bites, i’m very happy he gets to eat many veggies in one go, thanks a lot for sharing all your recipes. I was wondering how long will these last out of the fridge? I’m looking for food to take with me on day trips so I avoid prepackaged snacks. I carry them in a plastic container in an insulated bag. Thanks!


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