All Recipes
Cook time45 minutes
4 serving


  • 4 medium carrots (400g) or a sweet potato, peeled
  • 1 onion
  • 1 clove garlic, crushed
  • A handful of spinach or a mixture of herbs such as coriander and parsley, all chopped finely
  • A tin of chickpeas, drained
  • 1tsp each paprika, cumin and dried coriander (and some chilli if you like it hot!)
  • 6 tbsp breadcrumbs or polenta (gluten free) or crushed crackers – for coating the bites

“Use your hands to squash these together; it is a bit messy but fun!”

What to do

  • Preheat the oven to 200c/ gas mark 6
  • Wash and peel the carrots (or sweet potato) and chop them into big chunks; about 2 cm wide. Finely chop the onion.
  • Place the carrots, chopped onion and garlic in a roasting dish and add 1 tbsp oil.
  • Stir so the vegetables are all coated in oil.
  • Roast for 30 minutes or until they are soft, stirring half way through.
  • Place the cooked carrot mixture in a large bowl and allow to cool.
  • Add the drained chickpeas, spices, and any chopped herbs you are using.
  • Mash the mixture using your hands, a fork or potato masher (or whizz briefly in a blender). You want the mixture to be chunky so you can still see the different ingredients.
  • Have a taste – you can add more spice, a squeeze of lemon, or salt and pepper.
  • Wash your hands and form the mixture into small bites size balls. Cover a plate with the crumbs or polenta and roll the Chickpea Bites around until they are coated.
  • Drizzle 1tsp of olive oil into the roasting that you used for the carrots. Add the
  • Chickpea Bites and roll them around so they have a light coating of oil. Place the tray in the oven for 15 minutes and then turn the bites over and cook for a further 10 minutes. Serve with a pitta bread and salad.

If you don ’t have time to bake these you can fry them in a frying pan in 1 tbsp of oil, turning them often”.