2 cups canned chickpeas, drained and rinsed
1 tsp. ground cumin
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. chili powder
1 Tbsp. fresh parsley leaves, chopped, a handful
½ cup roasted corn kernels
1/2 cup shredded cheddar cheese
4 sheets fillo dough
4 Tbsp. butter, melted
Place chickpeas, spices and parsley in a food processor. Blend until smooth. Fold in corn and cheese.
Place a piece of fillo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of fillo over the last buttered sheet to make 4 layers. Cut fillo into 2-inch squares.
On one corner of each of the squares, place about 1 1/2 tsp. of filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls. Place rolls on a sheet pan and butter the tops of each.
Bake in oven to 425°F for 10 to 15 minutes, until golden brown.
1 cup mayonnaise
½ cup buttermilk
½ teaspoon dried parsley
¼ teaspoon dried dill weed
¼ teaspoon dried celery seed
½ teaspoon dried garlic powder
1 teaspoon salt
¼ teaspoon pepper
Mix all ingredients together in a bowl.