Yet another recipe that won’t win many votes in a beauty contest, but is so tasty and simple to prepare, I had to share with you. It happens to be vegan-friendly, because contrary to similar preparations, this one takes no eggs. All binding is given by processed chickpeas, straight from a can. It came from a Brazilian blog, but I modified it slightly to reduce the amount of carbs. Thank you to my niece Raquel for sending it to me, saying that the recipe “had my name written all over it.” I think she is right!
ZUCCHINI-CHICKPEA BAKED BITES
(inspired by this post)
200 g zucchini (1 large or 2 medium), grated on a large-hole grater
250 g canned chickpeas, well-rinsed and drained
basil leaves to taste
1/2 tsp salt + more to sprinkle on zucchini
1/2 tsp smoked paprika
1/8 cup almond flour
1/8 cup all-purpose flour
panko bread crumbs
olive oil spray
Heat oven to 420F.
Salt the grated zucchini lightly and allow it to sit on a colander for 10 minutes. Squeeze the zucchini dry preferably using a towel.
Add to a food processor together with the chickpeas, salt, paprika and basil. Process until fully smooth, stopping to clean the bowl with a spatula once. Add the two flours and process just to bind it all.
Form small patties, cover with panko bread crumbs on both sides. Place them separated over aluminum foil and spray the surface with olive oil. Bake for 10 minutes, turn them gently, spray more olive oil on the top. Bake for 10 to 15 minutes longer, until golden brown. Serve with you favorite sauce or plain.
to print the recipe, click here
Comments: I was a bit skeptical that the little morsels would hold shape without the help of an egg, but although very fragile, I did not have problems. Just be gentle. If you want to fry them, you could still keep them vegan by using the liquid from the chickpea can to make a whipped “egg white substitute”, coat them with that and add bread crumbs. But I tend to avoid frying because I dislike dealing with the leftover oil. Air-frying could be also a good option but our fryer has a small basket and I would have to fry in batches, so I went with the baking option.
A bit of tomato sauce and grated Parmigiano is also a nice way to serve them, although obviously not vegan anymore. I will definitely make them again, and pair with a tahini sauce which I think will be another great serving idea.
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