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Thursday, 7 April 2016

Chickpea bites with a cool Mint & Lemon Dip

Vegan, Dairy-free, Wheat-free, Gluten-free, Egg-free
I decided to make these yummy spicy rice & chickpea bites, which can be enjoyed as a starter, with a main or as a healthy snack!

They are very quick & easy to make and are low in fat as they are baked in the oven as opposed to deep frying, which is very unhealthy!
They make the perfect filling for a moroccan style wrap or pitta, with some of the homemade cooling dip & salsa.

You can find my tangy Salsa recipe here-
http://thelittleblogofvegan.blogspot.co.uk/2015/02/spicy-chickpea-patties-tangy-tomato.html

You can eat them hot or cold (once they've been cooked) and they taste amazing dunked into the homemade cooling mint & lemon dip.
The dip recipe is from one of my favourite chefs, Jamie Oliver. 
You can check out his website below, full of amazing Recipes (with vegan recipes too!!!)
http://www.jamieoliver.com

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Ingredients for the bites
-100grams of cooked wholegrain rice
-1 Onion (finely chopped)
-2 Green chillis (leaving in some seeds for an extra kick)
-1 can of chickpeas
-Pinch of chilli flakes
-1/2 Teaspoon of paprika
-1/2 Teaspoon of turmeric
-2 Teaspoons of ground corriander
-1 Teaspoon of cumin seeds
-Handful of spinach
-1 Garlic clove (crushed)
-2 Large tomatos (finely chopped de-skinned, with seeds)
-Pinch of salt and pepper (seasoning)
-1 Chia egg (or other egg substitute)

Find my Egg substitute recipe here-
http://thelittleblogofvegan.blogspot.co.uk/2016/03/benefits-of-chia-seed.html

Ingredients for the Dip
-200grams of dairy-free plain yogurt (I used Alpro soya plain)
-1 Lemon (zest & juice)
-1/2 clove of garlic (crushed)
-4 sprigs of mint
-Pinch salt & pepper
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How to make the Chickpea & Rice bites
Step 1- Heat the oil in a large wok and add in the finely chopped Onion.
Gently fry for a few minutes until turning golden, then add in the green chilli's, chilli flakes & garlic and cook for a further few minutes. Then add in the tomatoes until soft then remove from the heat and place aside.

Step 2- Fully wash the chickpeas and whiz up in a food processor or blender( you can even use a potato masher/fork), until partly blended, then place into a large mixing bowl along with the onion mixture, chia egg (or your chosen egg substitute), cooked rice, spinach, turmeric, cumin, coriander and seasoning. 
Combine until everything comes together for moulding.

Step 3- Line a baking tray with grease proof paper, and mould the mixture into bitesized balls.

Step 4- Pop the tray into the oven for 30 minutes (making sure to check them/turn them over half way through to ensure a full/even cook)

Step 5- When they are golden brown/cooked, they are ready to be taken out of the oven.


How to make the Mint & Lemon Dip
Step 1- Place the yogurt into a bowl and add in the finely chopped mint, crushed garlic, lemon juice, lemon zest and seasoning.
Mix well and pour into a serving bowl.
Serve immediately & enjoy!

I served my bites in a wheat-free wrap paired with fresh salad, my homemade salsa & dip and a drizzle of fresh lemon (with chia seeds of course)
They would make a great summer party snack!!!
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I hope you liked this recipe. Make sure you follow me on my Instagram for daily/regular updates (and cutie pictures of my kitty cat)<3


If you like, give this a try yourself and let me know how you get on, i hope you like this recipe!Share and follow me for more yummy posts to come!
Holly Jade
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