NOTE: this recipe is under development. Subbing chickpea flour for wheat to make them gluten free is a bit heavy. My next experiment will be to use some hummous, blended until creamy and fluffy, to see if this balances well.
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Ingredients
Grind together:
- 2 C chickpeas Soak around a cup of dried chickpeas overnight to get 2 cups
- .5 onion
- 2 cloves garlic
- .25 C cilantro stems and leaves
- 4 T hemp seeds
Add
- 1 t cumin toasted and ground
- .75 t coriander toasted and ground
- 1 t kosher salt
- .25 t cardomom
- 1 t baking powder
- 3 T garbanzo flour (or 1.5T wheat flour + 3T water)
Ingredients
Grind together:
Add
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Instructions
- Grind the first group of ingredients in a meat grinder or food processor until it is finely chopped but not yet mush. It should hold together when pressed with no large pieces.
- Add the second group of ingredients and mix with your hands until thick. Let sit for an hour to help aid cohesion.
- Form into flat patties about the size of a large banana slice and fry in sunflower or other oil until toasty brown and cooked in the middle.
Recipe Notes
Notes: these are still too heavy from subbing the chickpea flour. Need to get them lighter...
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