Savory muffin bites blend chickpeas, pumpkin, and herbs. Crunchy, flavorful, great for lunchboxes or appetizers.
# What You’ll Need:
→ Vegetables & Legumes
01 - 1 1/4 cups cooked chickpeas, drained and rinsed
02 - 1 cup unsweetened pumpkin purée
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
# How to Make It:
01 - Preheat oven to 400°F. Grease a mini muffin tin or line with paper liners.
02 - Using a fork or potato masher, crush the chickpeas in a large mixing bowl until mostly smooth with some retained texture.
03 - Add pumpkin purée, red onion, garlic, parsley, and cilantro. Thoroughly mix to incorporate.
04 - Fold in chickpea flour, baking powder, panko breadcrumbs, sesame seeds, and all spices. Drizzle olive oil over mixture and blend until a thick, cohesive batter forms.
05 - Spoon batter evenly into prepared mini muffin cups, filling each almost to the top. Top with extra panko and a sprinkle of sesame seeds for additional crunch.
06 - Brush the muffin tops lightly with olive oil. Bake for 22 to 25 minutes until golden brown and crispy at the edges.
07 - Cool bites in the tin for 5 minutes before removing. Serve warm or at room temperature as desired.
