2 cups chickpeas, cooked
1/2 cup parsley
1/4 cup tahini
2 garlic cloves, minced
1/4 cup dried milk
1 egg, beaten
1/2 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon chili powder
celery salt to taste
salt and pepper to taste
1 teaspoon worcestershire sauce
oil as needed
Servings: 10
1. Preheat oven to 350F. Puree beans and parsley in a blender. Put in a bowl and add the other ingredients except the oil. Mix well and spoon onto a baking sheet. Flatten each patty and brush with oil.
2. Bake until crusty and golden, about 15 minutes. This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.
Servings: 10
1/2 cup parsley
1/4 cup tahini
2 garlic cloves, minced
1/4 cup dried milk
1 egg, beaten
1/2 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon chili powder
celery salt to taste
salt and pepper to taste
1 teaspoon worcestershire sauce
oil as needed
Servings: 10
1. Preheat oven to 350F. Puree beans and parsley in a blender. Put in a bowl and add the other ingredients except the oil. Mix well and spoon onto a baking sheet. Flatten each patty and brush with oil.
2. Bake until crusty and golden, about 15 minutes. This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.
Servings: 10
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