This is an excellent appetizer to serve at a party. If you make the filling ahead of time, leave the orange out and stir it in at the last minute, just before filling the wonton shells.
- 20 – 3 inch round wonton wrappers, thawed (if frozen)
- 1 Tbsp vegetable oil
- 1 c cooked garbanzo beans, drained (Canned garbanzos are fine.)
- 1/2 tsp lemon zest, grated
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 Tbsp extra virgin olive oil
- 1 stalk celery, finely diced
- 1/3 c sweet red onion, minced (soak in water for 30 minutes and drain well if the onion is too pungent)
- 2 Tbsp fresh cilantro, finely chopped
- 1 large naval orange, chopped
- Preheat the oven to 325 degrees F.
- Brush the wonton wrappers on both sides with oil and sprinkle with salt.
- Place each wrapper into a section of a muffin tin.
- Gently press each wrapper into the tin and arrange so that it forms a cup shape.
- Bake for 5 minutes; turn pan and bake another 5 minutes or until golden brown and crisp.
- Remove from the tin and allow wrappers to cool.
- Place the garbanzos in a medium bowl and, using a fork or pastry cutter, crush them until coarsely broken down.
- Add remaining filling ingredients and mix well.
- Spoon into the wonton shells with rounded tablespoons.
- Serve immediately.
You will note from my picture that I used square wontons in making the dish. I recommend the round ones though, because the corners of the square ones can get a little too sharp.