Chickpea, Cauliflower & Spinach Bites

 Makes: 25

Preparation time: 20 minutes

Cooking time: 30 minutes


  • ½ cauliflower head, cut into florets
  • ½ brown onion, diced
  • 3 garlic cloves, crushed
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 can chickpeas, drained and rinsed
  • 2 cups spinach
  • ½ red capsicum, finely chopped (optional)
  • ¼ bunch fresh parsley
  • ½ cup parmesan cheese, grated
  • Salt and pepper, to season
  • 2 eggs, whisked
  • 1 cup whole grain breadcrumbs
  • 1 cup plain Greek yoghurt
  • ½ lemon, juiced


  1. Preheat oven to 180°C and line a baking tray with baking paper
  2. Fill a medium saucepan with water and bring to a simmer, add cauliflower florets and cook
    for 8 – 10 minutes or until tender.
  3. Heat oil in a fry pan over medium heat and add onion, 2 of the garlic cloves, turmeric and
    cumin and saute for 2 to 3 minutes.
  4. In a large bowl add chickpeas, cooked cauliflower, spinach, capsicum (optional), parsley,
    parmesan cheese, onion, garlic and salt and pepper. Use a hand blender or potato masher
    to roughly mash ingredients.
  5. Add the eggs and breadcrumbs to the bowl and mix to combine.
  6. Take small handfuls of the chickpea mixture to form bites and transfer to baking tray. Bake
    in the oven for 30 minutes or until golden brown (flipping halfway).
  7. To make the yoghurt dipping sauce, heat a frying pan with 1 tbsp oil and saute the remaining garlic
    clove. Add to yoghurt with a squeeze of lemon juice and 1 tbsp extra virgin olive oil and stir to combine.
  8. Serve bites with yoghurt dipping sauce.


Enjoy as part of our deliciously simple Veggie Grazing Platter!

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