- 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.Join us on Facebook for other foodie bits and pieces.
- 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
Preheat your oven to 200°C. Line a baking tray with baking paper. -
Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor.
Process until finely chopped but not pureed. -
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). -
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. -
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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