Crispy Broccoli Bites with Herby Tahini Yogurt Dip
Vegan high-protein broccoli bites combining roasted cruciferous vegetables, quinoa, and chickpea flour for structure, topped with crunchy seeds and baked until golden. A herby tahini-coconut yogurt dip adds cooling, umami depth. Perfect for meal prep, lunchboxes, or appetizers. This version skips egg binders entirely, relying on chia gel and chickpea flour for moisture and protein, making it naturally vegan while delivering 12+ grams of protein per serving.
Ingredients
- 9 oz broccoli head with stalks and florets, chopped into small pieces
- 2 cloves garlic, peeled
- ½ tsp hot smoked paprika, ground
- ½ tsp ground cumin, ground
- 1 tbsp olive oil, plus extra for roasting
- 2 ¾ oz quinoa, dry
- 1 tbsp chia seeds, with 3 tbsp water to form gel
- 1 ¾ oz BBQ Crunch or seeds, plus extra for toppingmixed seeds (sunflower, pumpkin, sesame) or crushed nuts (almonds, walnuts)1:1 massvegangluten-freeadds tree_nuts
note: loses BBQ flavor but adds nuttiness
- ⅓ cups chickpea flour, fineground almonds or oat flour1:1 massgluten-free option
ground almonds adds richness, oat flour more neutral
Full guide → - 2 whole green onions, roughly chopped
- 2 tbsp nutritional yeast, flakesmiso paste (white)0.5 tbsp replaces 2 tbspumami deepeneradds soy
reduces protein slightly
Full guide → - 1 ¾ oz baby spinach, fresh
- ½ cups coconut yogurt, thick
- 1 oz tahini, runny and smoothalmond butter or sunflower seed butter1:1 massallergen swapadds dairy
slightly sweeter, less nutty
Full guide → - ½ whole lemon, juiced, yields 1 tbsp
- 1 clove garlic, crushed
- 2 tbsp fresh herbs, chopped, coriander, mint or basil
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 170 fan or 375°F.
- 2
Chop broccoli into small pieces and toss with garlic cloves, paprika, cumin, olive oil, salt and pepper on a roasting tray.
- 3
Roast broccoli for 20 minutes.
- 4
Cook quinoa according to packet instructions, yielding 200g cooked. Mix chia seeds with water to form a gel and set aside.
- 5
Pulse BBQ Crunch in a blender to fine meal consistency.
- 6
Reduce oven to 160 fan or 350°F and line two baking trays with parchment paper.
- 7
Pulse roasted broccoli, cooked quinoa, chickpea flour, chia gel, ground BBQ Crunch, green onions, nutritional yeast and spinach in a food processor until sticky but chunky, stopping before completely smooth.
- 8
Spoon mixture into 12 portions, shape into balls and flatten into rounds on prepared trays.
- 9
Top with extra BBQ Crunch and brush or spray with olive oil.
- 10
Bake for 10 minutes, rotate trays, then bake 8 minutes more until edges crisp.
- 11
Cool 10 minutes before removing with palette knife if needed.
- 12
Whisk together coconut yogurt, tahini, lemon juice, crushed garlic and chopped herbs until smooth for dip.
- 13
Serve bites warm or at room temperature with yogurt tahini alongside.
Tips
Pulse the batter texture carefully: aim for chunky-sticky, not smooth puree, so bites hold together while staying moist inside.
Freeze raw shaped bites on trays before storage to prevent sticking and enable grab-and-reheat cooking from frozen.
Make the dip while bites cool to save time; it keeps 4 days refrigerated and tastes best at room temperature.
Good to Know
Keep cooled bites in sealed airtight containers in fridge for 2-3 days. Bites can be frozen for 1 month; defrost before eating or reheat from frozen at 160C for 8-10 minutes until warmed through.
Shape and freeze raw bites on trays up to 1 month in advance. Bake from frozen, adding 2-3 minutes to bake time. Make dip up to 4 days ahead; store covered in fridge. Reheat bites at 160C for 5 minutes before serving.
Serve warm or at room temperature with herby tahini dip alongside for dunking. Also works cold from fridge for lunchboxes. Pairs with salad, hummus, or additional raw vegetables.
Common Mistakes
Over-blend the batter to avoid dense, heavy bites; pulse until chunks remain so they stay tender.
Skip the 10-minute cool to avoid bites falling apart when removing from tray; use palette knife gently.
Underbake at first rotation to avoid bottoms burning; 18 minutes total is minimum for crispy edges.
Substitutions
Dairy-Free Swaps
Vegan Options
note: loses BBQ flavor but adds nuttiness
Gluten-Free Swaps
ground almonds adds richness, oat flour more neutral
Full guide →General Alternatives
slightly sweeter, less nutty
Full guide →reduces protein slightly
Full guide →FAQ
Can I make these nut-free for allergies?
Yes. Replace tahini with sunflower seed butter (same ratio) and swap BBQ Crunch with seeds like pumpkin or sunflower. All other ingredients are naturally tree nut and peanut free. Check BBQ seasoning blend for traces.
What if my batter is too wet or too dry?
Too wet: add 1 tbsp more chickpea flour. Too dry: add water 1 tsp at a time until sticky consistency returns. Cooked quinoa moisture varies; adjust gradually to avoid over-mixing.
Can I freeze baked bites and reheat them later?
Yes, freeze cooled bites up to 1 month in airtight container. Reheat from frozen at 160C for 8-10 minutes until warm and edges crisp, or microwave 1-2 minutes if pressed for time.