A Mediterranean-Middle Eastern blend of chickpeas, roasted peppers, and garlic.
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, roughly mash the chickpeas with a fork or potato masher until chunky but not pureed.
Sauté the minced garlic in olive oil over medium heat for 1 minute until fragrant, then add it to the chickpeas.
Stir in the chopped roasted peppers, cumin, paprika, parsley, lemon juice, salt, and pepper until well combined.
Lay out a strip of phyllo dough, brush lightly with melted butter, and place a tablespoon of filling at one end.
Fold the dough over the filling in a triangle pattern, continuing until the entire strip is used and the filling is enclosed.
Place the samosas on the baking sheet and brush the tops with a final layer of melted butter.
Bake for 15 to 20 minutes, turning halfway through, until the pastry is golden brown and crispy.
