When I started making this recipe I had planned to make vegetarian meatballs with chickpeas, but halfway through I decided to make the mixture a little bit moist and bake it in muffin tins instead of forming each meatball. In my Instagram account you can find a video with the steps to make the batter.
Makes: 10 cakes Prep time: 15 mins Cooking time: 12/15 mins Total time: 30 mins
1 ½ C cooked chickpeas. I used 1 can of rinsed cooked chickpeas
½ of an onion, diced
1 cup broccoli florets, quartered
1 garlic clove. minced
¼ cup feta cheese, or any cheese that you have
2 TBSP Extra virgin olive oil
Preheat oven at 400 and prepare a muffin tin with liners
Place the onions, garlic and broccoli in the food processor
Pulse until the veggies are small
If using canned chickpeas rinse, and pat dry with a paper towel
Add the rest of the ingredients to the food processor
Pulse until combine
Fill muffin tins halfway with the mixture
Top each muffin with a little bit of feta cheese
Bake at 400 for around 12 mins
Wait for it to cool down a little before removing it from the mold, otherwise it will break.
To mince the garlic I like using a microplane. These cakes go well with tzatziki.