Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Today’s recipe is a twist on one I published last year. These chickpea veggie fritter bites with avocado dipping sauce make for a great appetizer or snack. I also like adding them to salads and Buddha bowls. The hint of ginger gives them a little zing that pairs nicely with the cool, refreshing dip.

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

At the start of football season this past fall, I saw a bunch of buffalo cauliflower recipes pop up on my favorite food blogs (Brittany’s recipe on Eating Bird Food looks delish!) and I was feeling inspired to make some creative vegan app alternatives myself. So, naturally, I did the least creative thing possible and just changed the shape of an old recipe. Womp womp wommmmp.

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Groundbreakingly (not a word, but we’re just gonna go with it) original? No. But a yummy, nutrient-dense appetizer recipe? Hellz yes. I already shared this recipe on my Instagram feed months ago, but I’ve made it several times since and think it’s definitely deserving of it’s own blog post.These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Yield: 24 bites

Chickpea Veggie Fritter Bites with Avocado Dipping Sauce

Ingredients

  • 15.5 oz chickpeas (1 can), rinsed and patted dry
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup breadcrumbs (I've used whole wheat and panko—both work!)
  • 1/3 cup dairy-free shredded cheddar cheese (optional, but they'll hold together better with it)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp flax meal
  • 5 tbsp water
  • 1" ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt + pepper to taste (be generous)
  • For the dipping sauce
  • 1 avocado
  • 3 tbsp dairy-free plain yogurt
  • 1 tbsp packed fresh chopped parsley
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the flax eggs. Mix flax meal and water together in a small bowl and let sit while you prepare the rest of the ingredients. You want the mixture to start to gel. Depends on the temperature of the water, but could be good to go in as little as 5 minutes.
  3. Using a small food processor, pulse the chickpeas (rinse, drain and pat dry first). You don't want them to turn into a paste, so don't overdo it. You want them combined but still with a bit of chunk. If you don't have a food processor, just coarsely mush them up with a fork.
  4. Use a grater to shred the zucchini and carrots. Use a paper towel to press out excess liquid.
  5. Add all ingredients to a big bowl and mix together (easiest to use your hands).
  6. Line a baking sheet with parchment paper (or lightly grease it). Roll the veggie mixture into small balls (about 1"). Place on the pan.
  7. Bake for 25 minutes.
  8. While the bites bake, make the avocado dipping sauce. Put all ingredients in a food processor and combine until smooth.
http://pumpsandiron.com/2018/01/14/chickpea-veggie-fritter-bites-avocado-dipping-sauce/

These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you roll the balls too big, they’re difficult to eat with the toothpick (they’ll fall off) but they still make for a great two-bite finger food. These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls.  These chickpea veggie fritter bites with avocado dipping sauce make for a great snack or appetizer. I also like adding them to salads and Buddha bowls. 

If you don’t have an upcoming occasion necessitating appetizers, make this recipe so that you have the fritters on hand for adding to salads and buddha bowls. A batch will make about a dozen balls and you can store in the refrigerator all week. Easy meal prep!

Banana Nut Muffins (Vegan)

Banana Nut Muffins (vegan)

This post was sponsored by HomeGoods. All opinions—as always!—are my own. I appreciate your support of the brands that make this blog possible. 🙂

HomeGoods is one of those places where you walk in to get one or two items and then magically end up leaving with a cart full of things (in my case: throw pillows). In-and-out missions for a single product never work for me—I could literally spend the entire day shopping through the aisles of decorative pieces, furniture and pantry essentials. It’s like the 30-year-old’s equivalent of a kid’s treasure hunt.

Most of us think of HomeGoods as a go-to when decorating a new home or apartment, but I also love stocking up my pantry there. They have a big selection of health-conscious ingredients and foods, from cooking oils to chia seeds and everything in between. And the best part? They are all at HomeGoods prices.

Pantry staples (nut butters, coconut oil, olive oil, spices, flours—the list goes on) can be some of the more expensive items in your grocery cart. Have you ever looked at the price tag on those big jugs of maple syrup at other grocery stores or health/specialty food stores and thought to yourself, “This is why Millennials can’t afford to buy homes.” Well I have (lol). At HomeGoods, on the other hand, I was able to stock up on all that’s pictured below, plus three gourmet spice blends and apple cider vinegar, for under $100. And more than half the products were organic!

Banana Nut Muffins (vegan)

On my latest trip to HomeGoods, my best find was probably the Chosen Foods oil sprays. I LOVE these and use them all the time when cooking, so being able to stock up for less was a huge win. They’re one of the few oil sprays that don’t contain propellants, which make them my preferred brand. I also was excited to try the Chia & Flax Seed Powder. Flax “eggs” (flax meal + water) are a great vegan egg replacement in recipes, and I was curious to see if this blend would work as successfully. It does—the vegan banana nut muffin recipe I’m sharing with you guys today turned out great! In addition to its function as an egg replacement, chia and flax meal are great sources of fiber and omega-3 fatty acids.

Banana Nut Muffins (vegan)

Some other panty items I always look for at HomeGoods include:

  • Spice blends – No joke, I have four different salt grinders currently in my pantry from HomeGoods right now. My favorite is a garlic, red pepper and salt mix that I sprinkle on just about everything.
  • Smoothie add-ins | HomeGoods has everything you need to power up a smoothie: hemp, flax and chia seeds, protein powders, maca, cacao—the list goes on. In this most recent shopping trip, I found sunflower seeds which I love to sprinkle on top of smoothie bowls. They add a nice crunch and are a great source of iron.
  • Sweeteners | Maple syrup, honey, coconut sugar—so many ways to sweeten recipes without white granulated sugar.
  • Snacks | I always find popcorn, chips and fun nut mixes (Joe is obsessed with trail mix so I stock up for him!).

Almost all the ingredients in these vegan banana nut muffins were found during my latest trip to HomeGoods. Even though I was there to stock up my pantry, I couldn’t resist shopping the other aisles, and how cute are the gold measuring cups, whisk and butter knives pictured? I had no choice, guys, I had to buy them. 😉

Banana Nut Muffins (vegan) Banana Nut Muffins (vegan)Banana Nut Muffins (vegan)

Banana Nut Muffins (Vegan)

Yield: 12 muffins

Banana Nut Muffins (Vegan)

Ingredients

  • ½ cup chopped pecans or walnuts (plus more for topping)
  • Dry ingredients:
  • 2 cups all-purpose flour (I used gluten-free)
  • ½ cup coconut sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Wet ingredients:
  • 2 medium ripe bananas , mashed
  • 1/3 cup non-dairy milk (I used unsweetened almond milk)
  • Flax “egg”: 2 tbsp flax meal (I used a flax and chia meal) + 5 tbsp water
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat to 375 degrees F. Lightly grease muffin tin (I spray with olive oil) or insert liners. In a small bowl, make flax egg and set aside.
  2. Mix dry ingredients together (except for sugar) in a large bowl. Mix sugar and wet ingredients together in a medium bowl (including flax egg once it’s settled about 5 minutes).
  3. Stir the wet ingredients into the dry ingredients until just combined. It’s important you don’t over-mix the batter or the texture of the muffins will be off. Add the chopped nuts and stir a few more times.
  4. Fill muffin tins about 3/4 of the way with the batter. Top with more nuts if desired.
  5. Bake 17-20 minutes (toothpick should come out clean when inserted into top of muffin). Let cool for 10 minutes and enjoy!
http://pumpsandiron.com/2018/01/07/banana-nut-muffins-vegan/

Banana Nut Muffins (vegan)

These banana nut muffins make for a quick breakfast on the go or the perfect snack during the day. Try spreading peanut butter on top or drizzling with honey to really take them to the next level. I found some artisan jams at HomeGoods (just four simple ingredients in each jar) and while I normally wouldn’t put jelly on a muffin, it worked so well with these. Give it a try!

Banana Nut Muffins (vegan) Banana Nut Muffins (vegan)

xo Nicole

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Yield: 4 bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Ingredients

  • 4 big handfuls of kale
  • 1 cup quinoa (uncooked)
  • 1/2 cup pomegranate seeds
  • For the acorn squash:
  • 1 acorn squash
  • 1 tbsp maple syrup
  • 1/2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • For the cauliflower:
  • 1 head cauliflower
  • 1 1/2 - 2 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • For the chickpeas:
  • 1 can chickpeas
  • 1 tbsp maple syrup
  • 1 tsp extra virgin olive oil
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Salt to taste
  • For the maple tahini dressing:
  • 1/4 cup tahini
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar (or lemon juice)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash and prepare the ingredients. Rinse and drain the chickpeas then pat dry with a paper towel. Cut the head of cauliflower into florets. Cut the ends off the acorn squash, remove the seeds, slice into 1/2" rounds.
  3. Place the chickpeas, squash and cauliflower in separate bowls and toss with the appropriate spices and oil (see ingredient lists). To cut down on dishes to wash, you can do this directly on separate pans and just toss with your hands. If you want to cut down on pans, put the chickpeas and cauliflower on different sides of the same pan (they'll need to roast for the same amount of time) and the acorn squash on a separate pan.
  4. Roast the chickpeas for 40 minutes, tossing every 10 minutes so that they cook evenly. Roast the cauliflower for 40 minutes. Roast the acorn squash for 30 minutes, flipping over halfway through.
  5. While your veggies and chickpeas roast, cook the quinoa. Add 1 cup dry to 2 cups boiling water and then bring to a simmer for about 10-15 minutes until fluffy.
  6. While the quinoa cooks, massage your kale. Place the kale in a big bowl and drizzle with olive oil, salt and a squeeze of lemon juice (or apple cider vinegar). Massage for 60 seconds then set aside.
  7. Prepare the dressing. In a small bowl, whisk together the maple tahini dressing ingredients.
  8. When everything is cooked and roasted, assemble your bowl, top with pomegranate seeds and drizzle with dressing.
http://pumpsandiron.com/2017/11/12/roasted-maple-acorn-squash-turmeric-cauliflower-buddha-bowls/

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).