This is the perfect flavor-packed, protein-rich appetizer to be dipped in a peanut-based sauce! I usually have a hard time keeping myself from snacking on these as soon as they’re popped out of the oven. Don’t judge. —CS
MAKES 25 BITES
8 oz (227 g) tempeh, crumbled
1 cup (170 g) cooked chickpeas
1½ tsp (4 g) berbere spice or Ras el Hanout
3 tbsp (54 g) white miso
3 tbsp (45 ml) lemon juice
½ tsp coarse kosher salt
Generous ¼ cup (25 g) chopped scallion
3 cloves garlic, minced
1 tbsp (15 ml) neutral-flavored oil
1 tbsp (8 g) light spelt flour or other flour
¼ cup (26 g) Tsire Spice
Oil spray or cooking spray
Place the crumbled tempeh in a large bowl. Place the chickpeas, berbere, miso, lemon juice, salt, scallion, garlic and oil in a food processor, and process until a paste forms. Transfer the paste on top of the tempeh and stir to combine. Add the flour and stir just until combined. Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the tsire spice in a shallow bowl. Using 1 packed tablespoon (25 g) of the tempeh mixture, shape into rounds. You should get 25 bites in all, but this could vary. Roll it into the tsire spice to thoroughly coat. Repeat with all the bites. Add extra spice mixture if you run out while coating the bites. Lightly spray the bites with oil.
Bake for 20 minutes, or until golden brown and firm. Let them cool 5 minutes before enjoying with the peanut sauce.