Save to Pinterest Savory, spiced muffin bites blending chickpeas, pumpkin, and aromatic herbs, baked until golden and crispy. These crispy pumpkin falafel muffin bites are perfect for snacking, appetizers, or as a protein-rich lunchbox treat.
I first made these muffin bites for my kids' lunchboxes and they couldn't get enough. Their golden exterior and delightfully herby filling made them an instant family favorite for parties and meal prep alike.
Ingredients
- Cooked chickpeas: 1 1/4 cups (200 g), drained and rinsed
- Pumpkin purée: 1 cup (225 g), unsweetened
- Red onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Fresh parsley: 1/4 cup (10 g), finely chopped
- Fresh cilantro: 2 tablespoons, finely chopped
- Chickpea flour: 1/2 cup (60 g) or all-purpose flour
- Baking powder: 1/2 teaspoon
- Panko breadcrumbs: 1/2 cup (40 g), plus extra for topping
- Sesame seeds: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Ground turmeric: 1/2 teaspoon
- Cayenne pepper: 1/4 teaspoon, optional for heat
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons, plus extra for brushing
Instructions
- Prepare Oven:
- Preheat oven to 400°F (200°C). Grease a mini muffin tin or line with mini paper liners.
- Smash Chickpeas:
- In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
- Add Veggies & Herbs:
- Mix in pumpkin purée, onion, garlic, parsley, and cilantro.
- Combine Dry Ingredients & Spices:
- Stir in chickpea flour, baking powder, breadcrumbs, sesame seeds, cumin, coriander, paprika, turmeric, cayenne, salt, and pepper.
- Add Olive Oil:
- Drizzle in olive oil and mix until a thick, cohesive batter forms.
- Fill Muffin Tin:
- Divide mixture evenly among prepared cups, filling nearly to the top. Sprinkle extra panko and a few sesame seeds on top.
- Brush & Bake:
- Brush tops lightly with olive oil. Bake for 22–25 minutes or until golden and crispy at the edges.
- Cool & Serve:
- Let cool in the tin for 5 minutes, then gently remove and serve warm or at room temperature.
Save to Pinterest We love gathering around the kitchen island and snacking on these warm muffin bites with tangy tahini sauce. They always spark happy chatter and feel nourishing on a busy afternoon.
Serving Suggestions
Pair these muffin bites with lemon wedges, your favorite yogurt dip, or vibrant tahini sauce to complement their earthy flavor.
Make Ahead & Storage
Muffin bites can be made ahead and stored in the refrigerator for up to 3 days. For longer storage, freeze and reheat in the oven for crispiness.
Nutrition
Each muffin bite contains only 55 calories, 2 g fat, 8 g carbohydrates, and 2 g protein, making them a wholesome snack or appetizer option.
Save to Pinterest Enjoy these crispy pumpkin falafel muffin bites fresh from the oven or pack them for an energizing snack on the go. Every bite bursts with herby, spiced goodness.
Common Recipe Questions
- → How do I achieve extra crispy bites?
Sprinkle additional panko and sesame seeds on top, and brush lightly with olive oil before baking.
- → Can I make these gluten-free?
Yes, substitute regular breadcrumbs with a gluten-free version to keep these bites gluten-free.
- → What can I serve as a dip?
Try tahini sauce, Greek yogurt dip, or a simple squeeze of lemon for extra flavor.
- → Can I add more vegetables?
Grate in carrot or zucchini to enhance nutrition and texture. Mix them in with the other ingredients.
- → Is this suitable for freezing and reheating?
Absolutely! Freeze the bites and reheat in a hot oven for 5–7 minutes until crispy again.
- → What tools do I need for preparation?
A mini muffin tin, mixing bowls, fork or masher, measuring cups, spoons, and a pastry brush are helpful for assembly.