Crispy, spiced muffin bites made with chickpeas, pumpkin, and herbs. Ideal for snacking or lunchbox.
# Components:
→ 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
16 - 1 teaspoon sea salt
17 - 1/2 teaspoon black pepper
→ Liquids
18 - 2 tablespoons olive oil plus extra for brushing
# Directions:
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, use a fork or potato masher to mash the chickpeas until mostly smooth, maintaining some texture.
03 - Add pumpkin purée, diced onion, minced garlic, parsley, and cilantro to the bowl. Mix thoroughly until well combined.
04 - Stir in chickpea flour, baking powder, breadcrumbs, sesame seeds, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Drizzle in olive oil and blend until a thick, cohesive batter forms.
05 - Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle with extra panko breadcrumbs and a few sesame seeds for added crunch.
06 - Lightly brush the tops of each muffin bite with additional olive oil.
07 - Transfer the tin to the oven and bake for 22 to 25 minutes, until golden brown and crispy at the edges.
08 - Allow muffin bites to cool in the pan for 5 minutes. Gently remove and serve warm or at room temperature.
