Baked instead of fried for a healthier dish. Garnish with raita in a pita to quell those Middle Eastern cravings.
- 1 cup Chickpeas Dried
- 1 cup Parsley Chopped
- 1/2 Small Onion Diced
- 2 Garlic Cloves Minced
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1/2 tsp Baking Powder Low Sodium
- 2 tbsp Olive Oil
Place chickpeas in large bowl and cover with at least 3 inches of water.
Allow to sit overnight. Chickpeas will swell. Drain peas and place in a food processor.
Add in onion, parsley, and garlic. Pulse mixture. You don’t want it chunky, but definitely want texture. Add oregano, cumin, chili powder, salt, baking powder, and 1 tablespoon olive oil. Pulse to combine.
Roll mixture into 12 balls. Flatten balls into flat disks, about 1⁄2 inch thick.
Refrigerate disks for 2 hours. Spread remaining olive oil on a baking sheet. Place disks on sheet and cook for 15 minutes.
Flip and cook an additional 10 minutes.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: