Chickpea and Edamame Bites

These chickpea and edamame bites have quickly become a go-to in our kitchen—easy to make, packed with plant-based protein, and perfect for little hands. They’re ideal for baby-led weaning (once soy and sesame are tolerated), work beautifully as toddler snacks, and are tasty enough for grown-ups too.

Made with pantry staples like chickpeas, frozen edamame, and warming spices, these bites are full of flavour, fibre and goodness. They bake up golden and hold their shape well—making them a great addition to lunchboxes, snack plates or mezze-style family meals.

They’re also a practical way to keep up exposure to common allergens like soy and sesame—especially important once those foods have been introduced and tolerated.

The best part? You can prep a batch of the mixture and freeze it before baking—so you always have something nutritious ready to go when you need it.v

Age Appropriateness:

Suitable from 6+ months when soy and sesame have been safely introduced and tolerated.

Serving Suggestions:

• Baby-led weaning: Serve as-is or halved, with a dip like tahini yoghurt or hummus
• Older babies/toddlers: Serve with a veggie stick and dip, in a lunchbox or on a snack plate
• Family meal: Add to a salad bowl, wrap, or mezze-style platter with veggies and grains

Storage:

Store cooked bites in an airtight container in the fridge for up to 3 days.
Freeze uncooked mixture after processing, before rolling. Defrost in the fridge before shaping and baking.