Chickpea Bites
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Chickpea Bites
Prep Time5 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 x 400g tin chickpeas (drained)
Zest 1 lemon
1 tsp Ras El Hanout (or 1/2 tsp ground coriander + 1/2 tsp ground cumin)
1 tsp Smoked Paprika
2 spring onions
2 cloves garlic
5-6 mint leaves
Handful fresh parsley
1 egg
Drizzle olive oil (2 tbsp)
Sprinkle sesame seeds
Directions
INGREDIENTS
- 1 x 400g tin chickpeas (drained)
- Zest 1 lemon
- 1 tsp Ras El Hanout (or 1/2 tsp ground coriander + 1/2 tsp ground cumin)
- 1 tsp Smoked Paprika
- 2 spring onions
- 2 cloves garlic
- 5-6 mint leaves
- Handful fresh parsley
- 1 egg
- Drizzle olive oil (2 tbsp)
- Sprinkle sesame seeds
METHOD
- Add the chickpeas to a bowl and using a masher to mash until completely broken apart. Add the lemon and spices.
- Slice the spring onions longways and then finely chop and add to the bowl. Crush the garlic into the bowl and then finely chop the herbs and stir until it is fully combined. Make a well in the middle, then crack in the egg and whisk then stir through the mixture along with the olive oil.
- Divide the mixture onto a tray lined with parchment paper, then sprinkle over the sesame seeds.
- Option 1 - Preheat oven to 180ºC and bake for 30 minutes until golden.
Option 2 - Airfry at 180ºC for 12 minutes until golden and set the entire way through. - Serve with hummus and fresh fruit to help with iron absorption.
5 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 1 x 400g tin chickpeas (drained)
- Zest 1 lemon
- 1 tsp Ras El Hanout (or 1/2 tsp ground coriander + 1/2 tsp ground cumin)
- 1 tsp Smoked Paprika
- 2 spring onions
- 2 cloves garlic
- 5-6 mint leaves
- Handful fresh parsley
- 1 egg
- Drizzle olive oil (2 tbsp)
- Sprinkle sesame seeds
METHOD
- Add the chickpeas to a bowl and using a masher to mash until completely broken apart. Add the lemon and spices.
- Slice the spring onions longways and then finely chop and add to the bowl. Crush the garlic into the bowl and then finely chop the herbs and stir until it is fully combined. Make a well in the middle, then crack in the egg and whisk then stir through the mixture along with the olive oil.
- Divide the mixture onto a tray lined with parchment paper, then sprinkle over the sesame seeds.
- Option 1 - Preheat oven to 180ºC and bake for 30 minutes until golden.
Option 2 - Airfry at 180ºC for 12 minutes until golden and set the entire way through. - Serve with hummus and fresh fruit to help with iron absorption.