Spiced Quinoa and Chickpea Bites

Ingredients

• •1 can chickpeas
• •⅓ cup extra-virgin olive oil
• •2 cloves garlic
• •1 tsp kosher salt
• •½ tsp ground cumin
• •¼ tsp cayenne pepper
• •¼ tsp ground cinnamon
• •1 large egg
• •2 Tbsp almond butter
• •1¼ cups cooked quinoa
• •¾ cup vegetable oil

Cooking Instructions

1. 1.

   Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.

   4 min

2. 2.

   Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).

   15 min

3. 3.

   Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.

   5 min

4. 4.

   Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.

   120 min