Golden Turmeric Chickpea Bites
Method
Prepare the mixture: Preheat the oven to 200°C. Add the chickpeas to a bowl and roughly mash them with a fork, leaving some texture. Add the oats, carrot, pumpkin seeds, onion, garlic and spices.
Add the protein: Stir in the egg, Greek yogurt, tahini, lemon juice and parsley. Season with salt and black pepper and mix until the ingredients hold together.
Shape: Form the mixture into 12 small bites and gently flatten them slightly. Arrange on a parchment-lined baking tray and brush lightly with olive oil.
Bake: Bake for 20–25 minutes, turning halfway through, until golden and crisp around the edges.
Serve: Serve warm or at room temperature with lemon wedges and a spoonful of Greek yogurt, tahini sauce or hummus.
Vegan option: Replace the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water and replace the Greek yogurt with 40 g unsweetened soy yogurt. Let the flax mixture stand for 5 minutes before adding. These golden bites combine creamy chickpeas, crunchy pumpkin seeds and warming turmeric with a bright lemon finish. They bake rather than fry, creating crisp edges while keeping the centre tender. They are perfect for meal prep, lunchboxes or serving as a colourful appetizer.
Nutrition Facts
Per serving
