I am seriously having way too much fun in the kitchen -- I can't seem to write my recipes down fast enough as I play with available ingredients and embrace my whimsical style.
I hope you enjoy what I consider the beginning of Jenn's Kitchen :)
Here's the suuuuper easy recipe for my Spicy Chickpea Cutlets & Poppers
Yields 10 Chickpea Cutlets + 12 Mini Poppers
(Vegan, Soy-free, Gluten-free)
2 cups cooked chickpeas
2 tablespoons olive oil
1/2 cup brown rice flour
1/2 cup filtered water
2 garlic cloves (minced)
1/2 teaspoon lemon zest
1/2 teaspoon dried tyme
1/2 teaspoon sage
1/2 teaspoon turmeric
1/2 teaspoon ground pepper
pinch of cayenne pepper
1) Mix ingredients together in a bowl.
2) For the cutlets simply oil a pan with a little coconut oil on medium heat then scoop the chickpea mixture a tablespoon at a time into the pan and cook like a pancake.
3) For the poppers, simply spray your mini muffin pan, pour the mixture and throw in the oven on 350 for 25 minutes!
Super easy and oh so tasty!
I'm playing around with different herbs, but the above is what I used in these pictures. I'm definitely going to need to purchase chickpeas in bulk! I always want to have hummus, these, and falafel's available:)
Also, some foodies might want a sauce to go to with this recipe. I'm thinking about a Cilantro Avocado Aioli... What do you think?
If you are a reader and haven't yet followed me via Linky Follower located on the top right of my Blog's Sidebar, what are you waiting for?! Now is the time to join the party, and leave me a comment while you're at it--I won't bite!