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- 2 cups dried chickpeas in InstantPot with 6 cups of water, Pressure Cook on High for 50 minutes.
- Allow to sit for 10 additional minutes, then vent and remove lid.
- Preheat oven to 400F
- Place chickpeas in food processor with:
- 1/2 white onion, diced
- 1 celery stick, chopped
- 2 serranos, chopped
- 2 tbsp ground flax
- 1 tbsp parsley
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp pepper
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Juice of 1 lime
- Blend well, adding 1 tbsp water at a time as needed to blend smoothly.
- Scoop out mixture into ~2 tbsp portions and roll into a ball in your hand, about the size of a golf
- ball, then plop it down on the baking sheet and tap lightly with the palm of your hand to flatten
- slightly, making each one about half as thick. Space evenly.
- Bake for 30 minutes, flipping half-way through.
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