Lentil mini bites are a kid-friendly Iraqi-inspired snack made by mixing red lentils with flour and egg and baking in small moulds. Made with olive oil, they offer a heart-healthy bite.
Mash the drained lentils and whisk with the egg and olive oil, then stir in the flour, baking powder, cumin and salt.
Divide the batter among small greased moulds, filling each two-thirds full.
Bake in an oven preheated to 180°C for 25 minutes until the edges are deep golden.
Drain the lentils well after cooking, or excess water will thin the batter and cause the muffins to sink. Do not overbake; take them out once the edges are deep golden. Allergens: contains gluten (flour), egg.
Using boiled chickpeas instead of lentils gives a denser texture; extending the baking time by 3 minutes helps in that case.
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