Chickpeas have a delicious nutty taste and buttery texture. Pumpkins are naturally low in calories and fat, rich in vitamin A and an excellent source of fiber. The match of chickpeas and pumpkins, for me, is the match made in heaven.
Not only are they delicious, healthy, and loaded with nutrients, but they could also be used to make a variety of healthier holiday or daily treats. These patties are very easy to make and bursting with flavours.
- 400 g Butternut pumpkin puree
©angiesrecipes
- 150 g Chickpea puree
- 350 g Glutinous rice flour
- 25 g Honey
- 450 g Poppy paste
©angiesrecipes
- Some corn oil
- Place butternut pumpkin puree, chickepea puree, glutinous rice flour and honey in a bowl. Mix with your hand until you have a smooth dough. Add more glutinous rice flour if needed.
- Divide it into 35 portions, each about 26 grams. Shape each into a ball. Divide the poppy paste into 35 portions too. Roll each pumpkin dough into a round, fill the center with poppy paste, and then seal to enclose the filling. Lightly press it down to flatten the ball.
- Heat up a skillet with some corn oil and pan fry patties over the low-medium heat until golden brown.
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