A mixer will be very useful to beat the egg whites.
Preheat the oven to 160°C/325°F. Place 12 paper muffin cups in a 12 cup muffin
Purée the chickpeas in a blender or food processor. Add the lemon and orange juice, orange zest, oil, and all the sugar (but 1 tbsp). Separate the egg whites from the yolks: add the yolks to the blender, add the whites to a bowl. Purée the chickpea mixture until smooth.
Remove the cardamom seeds from the pods then crush them using a bottle or a meat tenderizer. Mix a pinch of cardamom with the reserved sugar, then set aside. Put the remaining cardamom in a bowl with the flour, baking powder, almond meal, and salt, then mix well. Incorporate the flour mixture to the chickpea mixture.
Beat the egg whites to form stiff peaks using a mixer, then fold them into the mixture, blending gently with a spatule.
Using an ice cream scoop, spoon the batter into the prepared muffin cups. Sprinkle each muffin with the sugar-cardamom mixture.
Bake in the middle of the oven for about 18-20 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take
the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
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