Broccoli Bites with Whipped Tahini (Vegan High-Protein)
These Broccoli Bites with Herby Whipped Tahini Yoghurt are high in protein and fibre and are so delicious as a snack or mezze. They are lightly spiced, tender inside and crisp outside while being baked not fried and naturally vegan and gluten-free.
I love broccoli but I understand that not everyone loves eating it as a side dish to a main course, so I wanted to make it the star of the show. These bites are loaded with broccoli, but the only give-away is the colour, as they are slightly spiced and feel like falafel to eat. They are baked not fried, making them a great wholesome snack for all the family. I love to serve them with this creamy tahini yoghurt which is loaded with herbs, but you can also stuff them into a freshly toasted pitta bread or wrap for a lunch or dinner.
Why will I love these bites?
These bites are delicious:
- Slightly spiced, herby and garlicky
- Tender and soft inside
- Crispy and crunch outside
- Baked not fried
- Naturally plant-based, egg-free, dairy-free, nut-free and gluten-free
- High in protein and fibre
- Loaded with different veggies and plant points
- Contain a variety of antioxidants, vitamins and minerals
- Delicious served with this creamy herby yoghurt
- Great to stuff into pitta breads or wraps
- Feel like a broccoli falafel
- They don’t taste like broccoli
- Great for packing in some greens
- Ideal for meal prep
If you already love the sound of these bites then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed by weight in the recipe card below and you can see my favourite products in the “shop the recipe” section.
For the bites:
- Broccoli: this recipe uses all of the broccoli; florets and stems which is ideal and makes this recipe low-waste.
- Garlic: this makes the bites so delicious.
- Spices: roast the broccoli in a blend of hot smoked paprika and cumin for a lovely smokey flavour.
- Olive oil: for roasting the broccoli.
- Quinoa: this is great as a gluten-free and wholegrain alternative to make the bites hearty and wholesome.
- Chia seeds: these help to bind the egg-free fritters. You can also use ground flaxseed which works in the same way. Combine both with water to form a gel.
- BBQ Crunch snacks or seeds: I use the BBQ Crunch snacks from Natures Heart to grind down into a fine meal which is great for adding flavour and texture. Alternatively you can use ground up seeds, ground almonds or extra chickpea flour.
- Chickpea flour: this helps to bind the bites together, while also adding protein. You can try using another flour, but you’ll need to use more as chickpea flour absorbs liquid well.
- Spring onion: or you can use white or red onion.
- Nutritional yeast: for adding a richness and savouriness without tasty cheesy.
- Baby spinach: for adding some more green and goodness. You can try this with kale, if you like.
- Salt and pepper: for flavour.
For the yoghurt dip:
- Thick coconut yoghurt: I always use coconut yoghurt but you can try other dairy-free unsweetened yoghurts, too, as long as they are thick and creamy. I use the Cocos Organic natural yoghurt.
- Runny smooth tahini: this is perfect for adding a rich flavour and is naturally nut-free.
- Lemon: for a tang.
- Garlic: for flavour.
- Chopped fresh herbs: you can use your favourite herbs like chive, parsley, coriander, mint or basil for these bites.
Are these gluten-free and nut-free?
These are naturally gluten-free and nut-free, as long as you follow the recipe. Check that your yoghurt is nut-free, where needed.
How do I make them?
These are easy to make in a few steps:
- Chop up all of the broccoli: and add to a tray with the garlic, spices and olive oil.
- Roast until tender: and allow to cool briefly.
- Cook the quinoa: according to packet instructions.
- Add all of the ingredients to a blender: and process to a chunky, falafel-style mix.
- Shape the mix into balls and press down: onto a lined baking tray. Spray or brush with a little olive oil.
- Bake until crisping on the outsides: and they are tender inside.
- Make the whipped yoghurt: by whisking or stirring together all of the ingredients.
- Serve the broccoli bites with the yoghurt: and enjoy.
How long will they last?
The bites and yoghurt are best kept separately, and they’ll last for 2-3 days in the fridge in sealed containers and you can freeze the bites for 1 month. Allow to defrost before enjoying warm or cold.
How can I serve them?
I love them with the yoghurt as a snack or try stuffing them into a pitta bread or wrap. You can also add them on top of a salad to make a hearty meal or make them as the protein source of a buddha bowl-style dinner.
What else can I make?
For more savoury snacks and meals:
- Chickpea Chuna Crunch Wraps
- Taco Bowl Salad with Whipped Tahini
- Chargrilled Courgettes with Creamy Butterbean Dip
- Chopped Broccoli Chickpea and Green Tahini Salad
- Guacamole Pasta Salad
Broccoli Bites with Herby Whipped Tahini Yoghurt (Vegan High-Protein)
These Broccoli Bites with Herby Whipped Tahini Yoghurt are high in protein and fibre and are so delicious as a snack or mezze. They are lightly spiced, tender inside and crisp outside while being baked not fried and naturally vegan and gluten-free.
Ingredients
For the Bites:
- ½ broccoli head, stalks and florets (250g)
- 2 garlic cloves, peeled
- ½ tsp hot smoked paprika
- ½ tsp ground cumin
- 1 tbsp olive oil, plus extra to roast
- 80g quinoa
- 1 tbsp chia seeds with 3 tbsp water
- 1 small bag BBQ Crunch (50g), or seeds, plus extra
- 45g chickpea flour
- 2 spring onions, roughly chopped
- 2 tbsp nutritional yeast
- 50g baby spinach
For the Yoghurt Tahini Dip:
- 120g thick coconut yoghurt
- 30g runny, smooth tahini
- ½ lemon, juiced (1 tbsp)
- 1 garlic clove, crushed
- 2 tbsp chopped herbs e.g. coriander, mint, basil
- Salt and pepper
Instructions
- Preheat the oven to 170Fan/190ºC.
- For the roasted broccoli: chop up the broccoli into small pieces and add to a roasting tray with the garlic, paprika, cumin, olive oil and some salt and pepper.
- Toss well and roast for 20 minutes.
- Meanwhile, cook the quinoa according to packet instructions, you will have 200g of cooked quinoa. Stir together the chia seeds and water to form a gel and leave to one side.
- For the BBQ Crunch: add to a blender and process to a fine meal.
- Remove the broccoli from the oven and reduce the temperature to 160Fan/180ºC and line two baking trays with parchment paper.
- For the bites: add the cooked quinoa, chickpea flour, chia seed gel, ground up BBQ Crunch, spring onions, nutritional yeast, spinach and roasted broccoli to a food processor and pulse/blend to a sticky mix, although stop before it gets totally smooth. Some small chunks are OK.
- To shape: spoon the mixture into 12 bites, shape into balls and flatten onto the trays into rounds. Top with some extra BBQ Crunch and spray or brush with olive oil.
- To bake: place in the middle of the oven for 10 minutes, turn the trays around and bake for a further 8 minutes, until crisping at the edges. Allow to cool for 10 minutes before carefully removing from the trays – use a palette knife if needed.
- Make the yoghurt tahini: whisk together all the ingredients until smooth.
- Serve the broccoli bites with the yoghurt tahini dip while warm or wait until they are cold. Keep leftovers in sealed containers in the fridge for 2-3 days and the bites can be frozen for 1 month, allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these Broccoli Bites with Herby Whipped Tahini Yoghurt so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With broccoli bites of love x
p.s. this recipe was first made with Natures Heart but all opinions are my own and this blog post is not sponsored.
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