What I find notable for the month.
1 28oz can of chickpeas rinsed and drained
1 red onion rough chop
1/2 cup of parsley, rough chop
5 cloves of garlic minced or pressed.
1 ½ teaspoon of salt
1 teaspoon of pepper
½ teaspoon of cumin
¼ teaspoon red pepper flakes
¼ cup chickpea flour
Avocado oil
Preheat the oven to 250°.
Spread out chickpeas on aluminum foil or parchment lined baking sheet. Place in the oven to dry out canned chickpeas while you are preparing other ingredients.
Place onion,parsley, garlic, salt, pepper, cumin, red pepper flakes in a food processor, add chickpeas. Pulse gently until chickpeas are in small but still recognizable pieces. Do not over pulse mixture.
Move mixture to a large bowl. Add chickpea flour (any flour will do if you don’t have chickpea-it’s just to help bind.)
Make the mixture into balls. Lightly fry in avocado oil and transfer to a parchment lined baking sheet.
Prior to serving, preheat oven to 350° and bake until fully heated through about 15-20 minutes.
Serve in a pita or a bowl with tahini sauce, mediterranean salad, pickled onion or pickled turnips.
