Chickpea and Edamame Bites

Chickpea and Edamame Bites

GF | DF | EF | NF | RSF – Contains Soy and Sesame
Course 2 meals a day, Baby Led Weaning, BLW, Fritters, Snack
Servings 20 balls


  • Baking Tray
  • Small Pot
  • Strainer
  • Food processor
  • Grater
  • Spatula or Spoon


  • 1 cup chickpeas cooked or tinned 
  • 1 cup edamame beans (frozen) 
  • 1/2 cup fresh parsley 
  • 1 large carrot 
  • 2 garlic cloves 
  • 2 tsp tahini 
  • 1 tsp cumin 
  • 1/2 tsp garam masala 
  • 3 tsp lemon juice
  • 1 tsp salt if appropriate
  • 1 tbsp olive oil + extra for drizzling 
  • 1 tsp water 


  • Preheat the oven to 170 degrees and line a baking tray with baking paper 
  • Place a small pot of water over a high heat on the stovetop and bring up to a boil. Add in the edamame beans and cook for five minutes. Strain and set aside to cool 
  • Grate the carrot and add it to a food processor with the chickpeas and cooked edamame beans. Finely grate in the garlic cloves and add in the roughly chopped fresh parsley, tahini, cumin, garam masala, lemon juice, olive oil, salt and water 
  • Process in the food processor until combined, allowing some shape from the beans and veggies to remain 
  • Roll into balls using roughly 1.5 tbsp of the mixture and slightly flatten onto the baking tray. Repeat this process until you have rolled all of the mixture 
  • Brush the bites with olive oil and bake for roughly 30 minutes until golden. You can also flip these half way if you wish


Able to be frozen: yes – frozen once processed in the food processor, before rolling 
Age Appropriate: When tolerating soy and sesame
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