Chickpea Snack Bites
2 cups cooked chickpeas or 1 (15-ounce) can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 2 teaspoons minced garlic
- 1 organic egg, beaten
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice 2 1/2 cups cooked brown basmati rice
- 3 tablespoons finely diced red bell pepper 1/4 cup loosely packed minced fresh flat-leaf parsley
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, egg, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
Scoop out approximately 1 tablespoon with a small melon baller scoop or a spoon (about 1 1/2 inches in diameter) and drop on a parchment lined baking sheet. Pat them down to create a round patty. Bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown. For a vegan burger, substitute 1 tablespoon tahini for the egg.
Adapted from Middle Eastern Chickpea Burgers, rebeccakatz.com