These are a great snack or lunch option for little munchkins and a great source of protein and vegetables without them knowing…genius! I usually make the recipe with just carrots, but if you have other vegetables lying around which need to be eaten then throw them in too (unless it’s an avocado, then don’t add this…I tried this once and it didn’t work).
Ingredients (As always, try to use organic ingredients)
1 tin chickpeas (398 ml) – drained and rinsed with water
1/2 cup (42g or 1 1/2 oz) panko breadcrumbs
1/2 cup (64g or 2 1/4 oz) grated carrot
1/4 cup (60ml or 2 fl. oz) water
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp smoked paprika
1/4 cup (55g or 2 oz) cheddar cheese, cubed (or grated if you prefer)
Grate the carrot (or just blitz them quickly in a food processor) and place the carrot in a microwaveable bowl. Add a 1/4 cup of water to the carrot and microwave for 2 minutes. Squeeze the excess water from the carrots and return them to the food processor.
Drain and rinse the chickpeas and then add them to a food processor (I use a small chopper). Blitz the carrot and chickpeas together. Add the cheese and egg and blitz again. Add the salt, pepper and smoked paprika to season and blitz again. Add the breadcrumbs and combine thoroughly.
Scoop around the edges of the processor and blitz the mixture again. Make sure that the ingredients are combined thoroughly and all smooth.
Lightly flour the worktop and roll the dough into a long sausage shape. Cut into small bite size pieces. Place on a baking sheet covered in parchment paper. Spray the bites with canola oil.
Preheat the oven to 375°F (190°C) and bake the bites for 25 minutes, flipping the bites over halfway through baking.