American · Lunch
Crispy Baked Chickpea Bites
Crispy baked bites of mashed chickpeas mixed with tahini, garlic, cumin, coriander, and fresh parsley, coated in panko breadcrumbs and baked until golden. Bright lemon juice seasons the interior while a tangy lemon-tahini dip accompanies each warm bite.
$2
15 minsPrep
24 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
289Calories
15.1gProtein
12.6gFat
34.5gCarbs
6.1gSugar
9.8gFiber
490mgSodium
0mgChol
1.7gSat Fat
426mgPotassium
141mgCalcium
2.7mgIron
0mcgVitamin B12
6.3mgVitamin C
Goes well with
Sparkling Lemon Water
local
Craft Amber Ale
international
vegan
vegetarian
egg-free
high-fiber
mediterranean
vegan
Instructions
1
Prep
Heat oven to 425F, line a baking sheet with parchment, pat chickpeas dry, and mince the garlic.
2
Mash the chickpeas with tahini, garlic, cumin, coriander, lemon juice, salt, and pepper into a coarse clumping paste.
3
Fold chopped parsley through the mash, roll into 12 small balls, then coat each firmly in panko breadcrumbs.
4
Arrange bites on the sheet, brush with olive oil, and bake at 425F for 22 to 24 minutes, turning once, until deep golden and crisp.
5
Plate
Cool the bites on the sheet for 5 minutes, then serve warm with lemon-tahini dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 oz306g, from a drained 15 oz can canned chickpeas
- 6 tbsp6 tbsp tahini
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 9 tbsp9 tbsp fresh parsley
- 3 oz86g panko breadcrumbs
- 4 tbsp4 tbsp lemon juice
- 4 tsp4 tsp olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
