Crispy Chickpea and Vegetable Snack Bites

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Drain and rinse 2 cans of chickpeas. Pat them dry thoroughly with paper towels, removing any loose skins for crispier results.

In a food processor, pulse the dried chickpeas until roughly chopped but not pureed (about 5-6 pulses).

Peel and finely grate 2 medium carrots. Place the grated carrots in a clean kitchen towel and squeeze out excess moisture.

Grate 1 medium zucchini and squeeze out excess moisture using the same method as the carrots.

Finely dice 1 medium red bell pepper and 1/2 medium yellow onion.

Mince 3 cloves of garlic and finely chop 1/4 cup fresh parsley.

In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the bell pepper and sauté for 2-3 minutes until slightly softened.

Transfer the vegetable mixture to a large bowl and let cool for 5 minutes.

Add the processed chickpeas, grated carrots, grated zucchini, and chopped parsley to the bowl.

Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the mixture.

In a small bowl, beat 2 large eggs and add to the chickpea mixture.

Add 3/4 cup breadcrumbs and 1/4 cup whole wheat flour to the mixture and stir until well combined.

Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.

Using a tablespoon measure, scoop the mixture and form into small balls (about 1.5 inches in diameter), then flatten slightly into bite-sized patties.

Place the patties on the prepared baking sheets, leaving space between each one.

Brush the tops of the patties with the remaining 2 tbsp olive oil.

Bake for 15 minutes, then carefully flip the patties and bake for another 15 minutes until golden brown and crispy on both sides.

While the bites are baking, zest and juice the lemon for serving.

Remove from the oven and let cool for 5 minutes. Sprinkle with lemon zest and serve with lemon wedges if desired.