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High Protein Chickpea Snack Bites (Savory & Oven-Baked) - Easy, Crunchy, Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup chickpea flour (or oat flour as a backup)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp baking powder
  • 1/2–3/4 tsp fine sea salt (to taste)
  • 1/4 tsp black pepper
  • Optional add-ins: 2 tbsp chopped parsley or cilantro, 2 tbsp grated Parmesan (or nutritional yeast for vegan), pinch of chili flakes

Instructions
 

  • Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment and lightly brush with oil.
  • Mash the chickpeas: In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth with some small bits for texture.
  • Mix the wet ingredients: Add egg (or flax egg), olive oil, and lemon juice. Stir until combined.
  • Add dry ingredients: Stir in chickpea flour, baking powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Fold in herbs, Parmesan, or chili flakes if using.
  • Adjust texture: The mixture should be soft but not sticky. If it’s too wet, add 1–2 tablespoons more chickpea flour. If too dry, add 1 teaspoon water or olive oil.
  • Shape the bites: Scoop about 1 tablespoon per bite. Roll into small balls or press into nugget shapes about 1 inch thick.
  • Pan setup: Place on the prepared sheet with a little space between. Lightly brush or spray the tops with oil for extra crispness.
  • Bake: Bake for 14–18 minutes, flipping halfway, until golden and firm at the edges. For extra crunch, broil for 1–2 minutes at the end.
  • Cool slightly: Let sit for 5 minutes to set. Serve warm with yogurt-herb dip, tahini sauce, or hot sauce.