Step 1

Preheat oven to 400F (200C). Grease or spray 8 cups of a standard size muffin tin,

Step 2

In a large bowl, whisk together the water, chickpea flour, psyllium husk, cumin, thyme, hot sauce and salt. Let stand for 5 minutes to thicken.

Step 3

Add the drained beans, rice, celery and green onions to bowl, stirring to combine. Divide mixture evenly between prepared cups, smoothing tops and gently pressing down on top.

Step 4

Bake in the preheated oven for 19 to 23 minutes until rice on top is beginning to brown and pucks appear set (do not worry if they look a bit dry on top; it is a good thing!). Transfer to a wire rack and let cool completely in tin. Run a knife around edges of each "muffin" and gently remove. Serve room temp, rewarm, or serve cold.