These beauties are lightly crisped on the outside and nice and soft in the centre, making them safe for babies and toddlers
1 T tahini
2 tsp pure maple syrup
1 tsp cinnamon
1 can of chickpeas
Preheat oven to 180 degrees and line an oven tray with baking paper.
In a mixing bowl add the tahini, maple syrup and cinnamon and stir to combine, it will become quite a thick paste, but don’t worry! Once you add the wet chickpeas they will coat nicely.
Drain and rinse the chickpeas and add to the mixing bowl, and stir through the tahini mixture.
Transfer to the oven tray and spread out evenly in a single layer.
Bake for 20 minutes or until just golden.
These are best eaten still warm, but Kaimana enjoys them just as much cold!
Store in an airtight container in the fridge for up to 5 days.