Chickpea, pumpkin, and herb-filled bites baked for a golden, crisp finish. Delicious snack or lunchbox addition.
# Ingredients:
→ Vegetables & Legumes
01 - 1 1/4 cups cooked chickpeas, drained and rinsed
02 - 1 cup pumpkin purée (unsweetened)
03 - 1 small red onion, finely diced
04 - 2 garlic cloves, minced
05 - 1/4 cup fresh parsley, finely chopped
06 - 2 tablespoons fresh cilantro, finely chopped
→ Dry Ingredients & Binders
07 - 1/2 cup chickpea flour or all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 cup panko breadcrumbs plus extra for topping
10 - 2 tablespoons sesame seeds
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground turmeric
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1 teaspoon sea salt
17 - 1/2 teaspoon black pepper
→ Liquids
18 - 2 tablespoons olive oil plus extra for brushing
# Instructions:
01 - Preheat oven to 400°F. Grease an 18-cup mini muffin tin or line with mini paper liners.
02 - In a large mixing bowl, mash chickpeas with a fork or potato masher until mostly smooth but slightly textured.
03 - Stir in pumpkin purée, diced red onion, minced garlic, chopped parsley, and chopped cilantro. Combine thoroughly.
04 - Add chickpea flour (or all-purpose flour), baking powder, breadcrumbs, sesame seeds, cumin, coriander, smoked paprika, turmeric, cayenne, salt, and black pepper. Mix well.
05 - Drizzle in olive oil and stir until a thick, cohesive batter is formed.
06 - Divide mixture evenly among prepared muffin cups, filling nearly to the top. Sprinkle with extra panko breadcrumbs and a few sesame seeds.
07 - Lightly brush the tops of each bite with additional olive oil.
08 - Bake for 22 to 25 minutes until golden brown and crispy at the edges.
09 - Let cool in the tin for 5 minutes, then gently remove and serve warm or at room temperature.
