Spiced Chickpea & Lentil Protein Bites - Gluten-Free Vegan
Protein Bites
Iron-rich, high-protein vegan snack: spiced chickpea and lentil bites, gluten- and sugar-free.
These spiced chickpea and red lentil bites are my go-to snack when I want something satisfying, protein-packed, and utterly snackable. They’re vegan, gluten-free, and sugar-free, with warm cumin and smoked paprika, bright parsley, and tahini for richness—perfect straight from the oven or reheated for a quick protein boost.
Packed with chickpeas, lentils, chickpea flour and nutritional yeast, they deliver high protein and iron in every bite; I love serving them with a lemony tahini dip and a sprinkle of sesame for crunch. They’re easy to make ahead, freezer-friendly, and great for lunchboxes, parties, or a nutritious nibble between meals.
Nutrition (per serving)
Directions
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1
Preheat the oven to 400°F and line a baking sheet with parchment paper; lightly brush or spray the paper with olive oil.
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2
Make a flax 'egg' by mixing the ground flaxseed with warm water and set aside for 5 minutes to thicken.
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3
In a food processor, combine the cooked chickpeas, cooked red lentils, chickpea flour, ground oats, tahini, nutritional yeast, spices, salt and pepper, parsley, and the thickened flax mixture.
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4
Pulse until the mixture comes together but still has some texture—scrape down the bowl as needed. Aim for a moldable, slightly coarse dough; if too wet, add 1 tbsp more chickpea flour or ground oats.
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5
Scoop about 1.5 tbsp of mixture per bite and roll into 12 even balls; gently press to slightly flatten if you prefer patties. Roll each in sesame seeds if using.
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6
Place on the prepared baking sheet, brush tops lightly with olive oil, and bake 15–18 minutes until golden and firm, flipping once halfway through for even browning.
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7
Allow the bites to cool 5 minutes on the sheet, then transfer to a rack. Serve warm with lemon wedges and a tahini or yogurt-style vegan dip.
Ingredients
- cooked chickpeas (drained):1 cup
- cooked red lentils:1 cup
- chickpea flour (besan):1/3 cup
- gluten-free rolled oats, ground:1/2 cup
- tahini:2 tbsp
- ground flaxseed:2 tbsp
- warm water (for flax):3 tbsp
- nutritional yeast:2 tbsp
- fresh parsley, chopped:2 tbsp
- ground cumin:1 tsp
- smoked paprika:1 tsp
- garlic powder:1 tsp
- onion powder:1/2 tsp
- salt:3/4 tsp
- black pepper:1/4 tsp
- olive oil (for brushing) or cooking spray:1 tbsp
- sesame seeds (optional):2 tbsp
- lemon wedges (to serve):2 pieces
Tips & Notes
- To boost iron absorption, squeeze fresh lemon over the bites or serve with a vitamin-C-rich dip (lemon, red pepper).
- If you don't have a food processor, mash chickpeas and lentils well with a fork, then mix vigorously by hand—chill 15 minutes before shaping to help firm up.
- These freeze beautifully: flash-freeze on a tray, then store in a freezer bag for up to 3 months; reheat in a hot oven or air fryer for best texture.
