Baked Mixed Vegetable and Chickpea Dippers with Herbs
These crispy baked veggie dippers combine frozen mixed vegetables and chickpeas with aromatic spices like smoked paprika and oregano. The mixture is pulsed into a chunky paste, formed into bite-sized balls, and baked until golden. Perfect as a healthy appetizer, snack for kids, or party food that pairs wonderfully with creamy dill sauce. The whole wheat flour helps bind everything together while keeping the texture light and not dense.
Ingredients
- 2 tablespoons olive oil, plus more for brushing
- 3 cups frozen mixed vegetables, corn, carrots, peas and green beansfresh vegetables1:1none
cook slightly longer in skillet
- 15 ounce can chickpeas, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup whole wheat flour
Instructions
- 1
Preheat oven to 400F
- 2
Drain and rinse chickpeas
- 3
Heat olive oil in large skillet and saute vegetables, chickpeas, garlic powder, smoked paprika, oregano, salt, and pepper for 3 to 5 minutes until warmed and evenly coated
- 4
Add vegetables and flour to food processor and pulse 20 to 25 times until chunky but sticky paste forms, scraping bowl as necessary
- 5
Line 2 baking sheets with parchment paper
- 6
Form dough into 40 to 46 balls using cookie scoop or spoons and place on baking sheets without rolling in hands
- 7
Brush outsides with olive oil using pastry brush
- 8
Bake for 30 minutes until lightly browned, rotating pans at 15 minutes
- 9
Cool for at least 5 minutes before serving
Tips
Don't roll the balls in your hands as this makes them too dense - use a cookie scoop or spoons instead
Rotate the baking sheets halfway through cooking to ensure even browning on all sides
Let the dippers cool for at least 5 minutes before serving as they'll be very hot and fragile when first out of the oven
Good to Know
Store covered in refrigerator for up to 3 days
Can be formed into balls and refrigerated for up to 24 hours before baking
Serve warm with dill sauce or your favorite dipping sauce
Common Mistakes
Don't roll balls in hands to avoid dense texture
Don't skip rotating pans to avoid uneven browning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can form the balls and refrigerate for up to 24 hours before baking, or bake and store in the fridge for up to 3 days.
What if I don't have a food processor?
You can mash the mixture by hand or use a potato masher, but the texture won't be as uniform and may be chunkier.
Can I freeze these veggie dippers?
Yes, freeze baked and cooled dippers for up to 3 months. Reheat in a 350F oven for 10-15 minutes.