Spiced Quinoa and Chickpea Bites

Ingredients for Spiced Quinoa and Chickpea Bites

• 1 (400g) can chickpeas, drained, rinsed

• 80ml extra jungfruolivolja

• 2 garlic cloves, peeled, smashed

• 1 tesked kosher salt

• 1/2 teskedar malen kummin

• 1/4 teskedar cayennepeppar (valfritt)

• 1/4 teskedar malen kanel

• 1 stort ägg

• 2 tablespoons smooth almond butter or sunbutter

• 300ml cooked quinoa (preferably red)

• Vegetabilisk olja (för fritering)

• about 180ml )

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.

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).

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.

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.

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