Ingredients
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 1/3 cup chopped fresh parsley (or sub cilantro)
- 4 cloves garlic, minced
- 2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
- 2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
- 1 1/2 tsp cumin (plus more to taste)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1 healthy pinch each cardamom and coriander (optional)
- 3-4 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)
- 3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
- Panko bread crumbs for coating (optional // see instructions)
- Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)
Instructions
- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
- Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
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Full Instructions : minimalistbaker.com
