You know why I didn’t call these falafel? Because every time you see someone post a falafel recipe that’s, like, a little off, the Internet starts to scream, “THAT’S NOT FALAFEL!”

So, okay. Spicy protein bites. But they are:

  • Chickpea-based;
  • Packed with garlic, onion and cilantro;
  • Tender;
  • Decadently spiced.

So, you decide, folks.

The best thing about this recipe was that I had everything lying around my place and managed to yield so much food. I personally packed three in with my lunch for the next day… and the day after that, and the day after that!

In fact, this yielded fourteen (14!!!!) protein bites, bigger than golf balls!

Let’s get on with it, shall we?

Sensational spicy protein bites, makes 14


  • Vegan
  • Gluten-free
  • Nut-free
  • Refined sugar-free
    • Sugar-free
  • Prep time: 10 minutes
  • Cook time: 15-20 minutes


  • One 19 oz. can of chickpeas, brine saved
  • One half a red onion, coarsely chopped
  • Three cloves garlic, minced
  • 1 cup cilantro
  • 3 tbsp hemp hearts
  • 2 tbsp sunflower seeds
  • 1/4 cup chickpea flour
  • 1/2 tsp cumin
  • 1/4 tsp chilli powder
  • 3 tbsp chickpea brine


Preheat the oven to 425 degrees.

Combine all of the ingredients (yep! All of them!) in a food processor. Pulse or process with occasional pauses (going too long makes it the texture of hummus). There should still be some texture to it — not all muddy.

If you do go too far that way, add more chickpea flour. If it’s still somehow too dry, add in some water!

Using tablespoons, roll the bites into golf ball-sized bites. Space on a baking sheet lines with parchment paper or a silicone baking mat.

Bake for 15 to 20 minutes.

Enjoy on top of a salad or in a wrap!