I hope everyone enjoys this recipe, and for those whose favorite didn’t win — you can find all the recipes in Party Vegan — which, I’m excited to say, was chosen as a “top last-minute gift” on VegNews.com.
Chickpea-Artichoke Bites with Rosemary Aioli
These sophisticated nibbles are easy to make and can be prepared ahead of time. The accompanying aioli adds luscious layers of extra flavor. This is adapted from Party Vegan by Robin Robertson © 2010, John Wiley and Sons. The original version makes fewer and slightly larger “bites” requiring a longer baking time. This version uses marinated artichokes (instead of canned or frozen) for a more tangy flavor and uses a bit more parsley to make them festive looking.
1 (6-ounce) jar marinated artichoke hearts, well drained
1/2 cup cooked chickpeas, mashed
1/2 cup diced cooked potato (see note)
2 tablespoons minced fresh parsley
2 teaspoons nutritional yeast
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chickpea flour
1/2 teaspoon baking powder
Rosemary Aioli (recipe follows)
Lightly oil a baking sheet or line it with parchment paper or a silicone mat. Set aside. Preheat the oven to 400 degrees F.
Finely chop the artichokes or pulse them in a food processor until finely chopped. If using a food processor, add the chickpeas and pulse to break up. Otherwise, mash the chickpeas in a bowl and add the artichokes and mash together. Add the potato, parsley, nutritional yeast, lemon juice, mustard, garlic powder, salt, pepper, chickpea flour, and baking powder. Mix well to combine. If the mixture is too dry, add 1/2 teaspoon (or more) olive oil or lemon juice.
Pinch off a small amount of the mixture and use your hands to roll it into a 1/2- to 3/4-inch ball. Place it on the prepared baking sheet. Repeat until all the mixture is used up.
Bake for about 18 minutes or until lightly browned. Arrange on a platter with a small bowl of aioli and serve warm.
Makes 24 puffs
Note: If you don’t have cooked potato on hand you can quickly “bake” one in the microwave (then peel and dice) or steam the diced potato pieces over boiling water until tender.
Rosemary Aioli
1/3 cup vegan mayonnaise
1 garlic clove, run through a garlic press
1/2 teaspoon Dijon mustard
1/2 to 1 teaspoon minced fresh rosemary
1 teaspoon fresh lemon juice
1 teaspoon sherry vinegar
Salt, to taste
Combine all the ingredients in a small bowl and mix until smooth and well blended. Taste and adjust seasonings. Use immediately or cover and refrigerate until needed.
Makes about 1/3 cup
{ 5 comments… add one }
Can these puffs be made in advance and frozen?
Yes, Donna. They freeze well. You need to bake them from the frozen state (bake a little longer to be sure they are hot inside).
Thanks for your response. Should I bake them, freeze them and then reheat or freeze them before baking and bake only when I’m using them?
You can do it either way, Donna. IF you bake them first, just bake them about 90% so they don’t get overdone when reheating. I usually freeze them before baking and bake when needed.
How long can you keep the Rosemary Ailoi in the refrigerator? Thanks, Marilyn