Chickpea Rice Bites with Cool Mint & Lemon Dip (Vegan & GF)

1.  To make bites. Heat the oil in a large wok and add in the finely chopped onion. Gently fry for a few minutes until turning golden, then add the chilli, chilli flakes & garlic and cook for a further few minutes. Then add the tomato until soft, then remove from the heat and place aside.

2. Fully wash the chickpeas and whizz up in a food processor or blender( you can even use a potato masher/fork), until partly blended, then place into a large mixing bowl along with the onion mixture, chia egg (or your chosen egg substitute, or egg if non-vegan), cooked rice, spinach, turmeric, cumin, coriander, paprika and seasoning. Combine until everything comes together for moulding.

3. Line a baking tray with grease proof paper, and mould the mixture into bite sized balls.

4. Pop the tray into the oven for 30 minutes (making sure to check them/turn them over half way through to ensure a full/even cook).

5. When they are golden brown/cooked, they are ready to be taken out of the oven.

6.  To make mint & lemon dip. Place the yoghurt into a bowl and add in the finely chopped mint, crushed garlic, lemon juice, lemon zest and seasoning. Mix well and pour into a serving bowl.

7. Serve immediately & enjoy!