It’s so much fun to eat with your hands! Small, poppable food beats using a fork and knife, especially at parties. And since summer is the season of graduations, weddings and celebrating in the sunshine, it’s also the perfect time for small bites.
What makes these bites even more perfect is they’re ridiculously easy to make, loaded with fiber and protein, and vegan. You’re welcome.
It really is this simple:
Makes 40 bites
2 cups besan (also known as chickpea flour or garbanzo bean flour)
1 tsp turmeric
1/2 tsp salt
1/2 tsp black kala namak salt (optional; gives eggy taste)
2 Tbsp nutritional yeast
1 Tbsp olive oil
2 1/2 cups water
1 heaping cup shredded spinach
3 mushrooms, thinly sliced
Preheat oven to 400°F. Grease a mini muffin tin.
To a medium bowl, add besan, turmeric, salt, nutritional yeast, oil and water. Mix until besan is fully dissolved. Add spinach and stir to combine.
Scoop mixture into mini muffin tin, filling each cavity almost to the top. Add a sliced mushroom on top of the batter.
Place tin in the oven and bake for 10 minutes. Move to a serving plate and pop!
My muffin tin can make 24 bites, so I made 2 batches with this recipe.
The batter is very liquidy but will set up when baked.
Feel free to experiment with different veggies. I made half with spinach and mushroom and half with just spinach.