SPICED QUINOA AND CHICKPEA BITES

Spiced Quinoa and Chickpea Bites image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 11

1 (14.5-oz.) can chickpeas, drained, rinsed
1/3 cup extra-virgin olive oil
2 garlic cloves, peeled, smashed
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
1/4 tsp. ground cinnamon
1 large egg
2 Tbsp. smooth almond butter or sunbutter
1 1/4 cups cooked quinoa (preferably red)
Vegetable oil (for frying; about 3/4 cup)

Steps:

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.