Chickpea & Zucchini Muffins

Chickpea flour has become my new favorite thing. I could not eat chickpeas as much as I want since I am a chronic vata and beans like chickpeas give me so much bloating and discomfort. Now I learned how to make it better with spices and cooking techniques.

These muffins include loads of herbs that are great for spring season, light-astringent-bitter. They remind me of the Turkish Mucver, which is a mix of zucchini-feta-yogurt-eggs-flour-herbs, fried in oil. These delicious fritters are very heavy and not so suitable for this season, where we need lightness.

So I made this vegan version, gluten-dairy-eggs free and baked for extra fluffy texture. They can be considered like soft breads, accompanying your breakfast or soups, and they contain a balance of protein, low carbs and fiber of veggies.

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Prep Time 15

Cook Time 20

Course Snack

Cuisine International

Servings 12 cups

Calories 84 kcal

Equipment

1 Bowl
12 Muffin Cups

Ingredients

1 cup heaped cup grated zucchini
1 cup Chopped herbs (parsley, dill, mint, coriander)
1 cup Chickpea flour
½ tsp Pink salt
2 tbsp Olive oil and some more the oil the muffin cups
½ cup Based or regular milk, or buttermilk
½ tbsp Sodium bicarbonate and a few drops of lime juice
¼ tsp Asafoetida/hing (especially for Vata type for easing digestion) (Optional)
Garnish: Sesame and nigella seeds or poppy seeds

1 teaspoon Vata Spice mix:

¼ tsp Each of the seeds: Cumin, coriander, fennel, cardamom and 2 cloves grounded into powder in a coffee grinder or pestle and mortar
⅛ tsp Ginger
⅛ tsp Turmeric

Instructions

Preheat the oven to 350°F/180°C. Grease the muffin cups with olive oil
Place grated zucchini in a bowl and add the chopped herbs, salt, spices, chickpea flour and mix well
Slowly add the milk while checking the consistency – it should not be too runny or too thick. Check the video for consistency. If needed add more chickpea flour (if it is too liquid) or milk (if it is too dry)
Add lime juice to the sodium bicarbonate and mix well, add to the mixture, gently mix them all
Fill the muffin cups with the mixture, with the help of a spoon
Sprinkle sesame, kalonji and/or poppy seeds seeds
Bake about 40 minutes or until they have a golden brown top and until a toothpick or a skewer inserted in the middle of the muffins comes out clean
Cool muffins in the tray for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days in the fridge in an airtight container