Step 1

Preheat oven to 400F. Grease or spray 8 cups of a standard muffin tin.

Step 2

In a large bowl, whisk together the chickpea flour, psyllium, cumin, salt and pepper. Slowly whisk in the water until blended and smooth, then whisk in the zest, olive oil and lemon juice. Let stand 5 minutes to thicken, hen stir in the grain, tomatoes, mint, and parsley.

Step 3

Divide mixture equally between prepared cups.

Step 4

Bake in preheat oven for 22 to 25 minutes until golden brown and set at center. Let cool on a wire rack for at least 20 minutes. Run a knife around the edge of each cup and remove tabbouleh "muffins." Cool to room temperature. Serve room temp or chilled.