Chickpea-Artichoke Bites with Rosemary Aioli

Chickpea-Artichoke Bites with Rosemary Aioli (Party Vegan CB by Robin Robertson)

1            small russet potato, peeled and cut into 1/2” dice (about 1/2 cup)

1/2         cup cooked or canned chickpeas, drained and rinsed

3/4         cup finely chopped canned 8unmarinated) or frozen artichoke hearts

1            tablespoon minced fresh parsley

1 1/2      teaspoons olive oil

1 1/2      teaspoons fresh lemon juice

2            teaspoons nutritional yeast

1/4         teaspoon Dijon mustard

1/4         teaspoon garlic powder

1/2         teaspoon salt

1/8         teaspoon black pepper

1 1/2      tablespoons chickpea flour

1/2         teaspoon baking powder

              Rosemary Aioli (recipe follows)

Steam the potato until tender, about 15 min. Preheat the oven to 400 degrees. Lightly grease a baking sheet or line with parchment paper. Set aside.

In a medium bowl, mash the chickpeas. Add the cooked potato and mash together. Add the artichoke hearts, parsley, oil, juice, yeast, mustard, garlic powder, salt, pepper, flour and baking powder. Mix well to combine.

Pinch off a small amount of the mixture and use your hands to roll it into a 1” ball. Place it on the prepared baking sheet. Repeat until all the mixture is used up.

Bake for about 18 minutes,  then turn the puffs over and bake until lightly browned, about 10 minutes. Arrange on a platter with a small bowl of aioli and serve warm.  Can be made ahead of time and reheated or frozen for up to 2 weeks.

Rosemary Aioli

1            garlic clove, crushed

1            teaspoon fresh rosemary, minced
1/4         teaspoon salt

1 1/2      teaspoon fresh lemon juice

1 1/2      teaspoon sherry vinegar
1/2         teaspoon Dijon mustard
1/3         cup vegan mayonnaise

             

In food processor, combine the garlic, rosemary, and salt and process until well minced. Add the remaining ingredients an process until well blended Taste and adjust the seasonings, if necessary.