Chickpea mini muffins with lemon tahini sauce


These little cuties are savoury and satisfying. I love them served on a bed of millet with lemon tahini sauce and a big side salad.

The original recipe is from Esther’s Kitchen (Esther being the Wonder Pig). I have made a few alterations and embellishments to the original recipe to amp up the flavour because that’s how I like it. Feel free to leave out any of the seasonings –the herbs, garlic, shallot/green onion or salt as you prefer…. But why? Why?

You can eat these muffins hot or cold, they’re portable so they make a great snack or breakfast on the go, and they’re easy and affordable. What’s not to love?

Ingredients for the muffins

Makes 12 mini muffins

2 cups of chickpea flour – also called besan or gram flour

2 cloves garlic minced

2 shallots diced OR 3 green onions chopped

1 Tbsp fresh parsley chopped

1 Tbsp fresh dill chopped

1 tsp sea salt

1 tsp baking powder

2 Tbsp nutritional yeast

1 cup water


Heat the oven to 400F. Grease a mini muffin tin.

Combine all the ingredients in a mixing bowl and stir until everything is incorporated and moist. Spoon into the muffin tin. Bake for 20 minutes. The muffins should be golden on top when they’re done.

Ingredients for the lemon tahini sauce

1/3 cup hot water

½ teaspoon sea salt

1 Tbsp maple syrup

Juice of ½ lemon

¼ cup tahini


Mix everything together in a small glass or bowl. Whisk until well blended and spoon over the muffins.


Kidney bean burgers with come back sauce


Okaaaay…. I never knew that bean burger recipes could create such varied and delicious results. I mean I thought a legume was a legume was a legume. Not so.

These red kidney bean and walnut burgers are my new favourite! They’re fantastic on their own, but the addition of the come back sauce makes them mind-blowingly awesome. I’m so glad I made the full batch of the comeback sauce because I’m eating it with everything. Why is it called come back sauce? Because you will come back for more.

For the burgers

15 oz can red kidney beans, drained, rinsed and mashed

1 small onion shredded and squeezed dry (you’ll have about 1/3 – ½ cup shredded onion)

1 carrot minced

2 green onions chopped finely

1/3 cup walnut pieces – I chopped my finely

2 Tbsp fresh parsley chopped (TIP – store leftover fresh parsley or other herbs in the freezer in a Ziploc bag. When it’s time to use them, you can crumble them instead of having to chop them. )

1 tsp salt

½ tsp ground black pepper

1 Tbsp Worcestershire sauce

½ cup bread crumbs (I used panko since it is vegan)


Mix all the ingredients in a bowl, using your hands. The recipe will hold together well and feel firm. Refrigerate for 30 minutes minimum and up to overnight. Form into 4 equal sized patties and fry in a lightly greased pan on medium heat for about 5 minutes per side to brown and warm the patties through.

Come back sauce

¼ cup onion minced

2 cloves garlic minced

¼ cup Vegennaise or other vegan mayonnaise

I Tbsp olive oil

2 Tbsp ketchup

1 Tbsp sriracha or other hot sauce

I Tbsp Dijon mustard

I Tbsp Worcestershire sauce

1 Tbsp freshly squeezed lemon ( roughly a lemon wedge’s worth)

1 tsp yellow prepared mustard

Mix all the ingredients in a small bowl. Taste. Swoon. This sauce is versatile. I’ve had it on leaf lettuce as a dressing, on the burgers and even mixed with salsa with natchos.

To balance out the intense flavour and richness of this burger and come back sauce, I had a fennel and orange salad. Mmmm….