Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Protein-packed little bites with big flavour

Made with chickpeas, toasted walnuts, flaxseed, tahini, and warming spices - baked until golden and crisp.

Perfect for lunchboxes, snacking, or dipping in tahini sauce.

Makes: 14–16 bites
Prep Time: 10 minutes
Bake Time: 25 minutes

Ingredients:

  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 tin chickpeas (400g), drained and rinsed
  • 75g walnuts, finely chopped or pulsed in a processor
  • 2 tbsp ground flaxseed
  • 1 tbsp tahini
  • Juice of 1 lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground corriander
  • Salt & pepper, to taste
  • 1-2 tbsp oat flour or breadcrumbs, if needed to firm
  • Olive oil, for brushing

Method:

  1. Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment.
  2. In a pan, fry the onion for 5-6 minutes until soft then add the garlic and fry for a further minute.
  3. Mash the chickpeas in a large bowl (or pulse briefly in a processor) until mostly broken down but still with some texture.
  4. Add the chopped walnuts, onion, garlic, flaxseed, tahini, lemon juice, and spices. Mix well.
  5. If the mixture feels too soft, stir in a little oat flour or breadcrumbs to help bind.
  6. Shape into small bites (about a tablespoon each) and place on the tray.
  7. Brush lightly with olive oil, then bake for 25 minutes, flipping halfway, until golden and slightly crisp.
  8. Serve warm or cold, with tahini dip, hummus, or packed into wraps or lunchboxes.