Gluten-free tabbouleh, baked into portable, muffin tin “bites.” They are easy-to-make, vegan, gluten-free and perfect for packed lunches and snacks.
- 1/3 cup chickpea flour
- 2 teaspoons whole psyllium husk
- 1–1/2 teaspoons ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup water
- 1 teaspoon finely grated lemon zest
- 2 tablespoons olive oil
- 1–1/2 tablespoons lemon juice
- 2 cups cooked gluten-free grains (e.g., sorghum (what I used), quinoa, amaranth, brown rice, millet)
- 3/4 cup diced cherry or grape tomatoes (dice them small)
- 1/2 cup packed fresh mint leaves, chopped
- 1/2 cup packed fresh parsley leaves, chopped
- Preheat oven to 400F. Grease or spray 8 cups of a standard muffin tin.
- In a large bowl, whisk together the chickpea flour, psyllium, cumin, salt and pepper. Slowly whisk in the water until blended and smooth, then whisk in the zest, olive oil and lemon juice. Let stand 5 minutes to thicken, hen stir in the grain, tomatoes, mint, and parsley.
- Divide mixture equally between prepared cups.
- Bake in preheat oven for 22 to 25 minutes until golden brown and set at center. Let cool on a wire rack for at least 20 minutes. Run a knife around the edge of each cup and remove tabbouleh “muffins.” Cool to room temperature. Serve room temp or chilled.
Storage: Store the tabbouleh muffin bites in an airtight container in the refrigerator for 5 days or freeze for up to 1 month.
- Serving Size: 1 muffin-size "bite"
- Calories: 104
- Sugar: 0.8 g
- Sodium: 117 mg
- Fat: 4.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15.3 g
- Fiber: 2 g
- Protein: 2.8 g
- Cholesterol: 0 mg