This is a recipe I found in “Rainbow Recipes” by Aileen Sforcina
Ingredients:
2 Cups of dry chickpeas (garbanzo beans) or 3½ cups soaked
1 onion
4 cloves garlic
½ bunch Italian Parsley
3 tsp ground cumin
1 large red chili
1 tsp sea salt
Method (Thermomix):
Soak the dry chickpeas overnight in plenty of water.
Drain water off chickpeas and discard the water.
Place chickpeas into TM bowl with all other ingredients and pulverize on speed 9 for 30 seconds or until mixture becomes paste, using spatula to assist.
Allow mixture to stand for 30 minutes then form into balls.
Place onto lightly oiled oven tray, flatten slightly and dry bake in oven at 180 degrees for 45 minutes – turn during baking to ensure even browning.
Method (Conventional):
Soak the dry chickpeas overnight in plenty of water.
Drain water off chickpeas and discard the water.
Place chickpeas into food processor with all other ingredients and process until mixture becomes paste.
Allow mixture to stand for 30 minutes then form into balls.
Place onto lightly oiled oven tray, flatten slightly and dry bake in oven at 180 degrees for 45 minutes – turn during baking to ensure even browning.
Serve with salad in flat bread with Hummus.
I combined them with my Stuffed Baked Tomatoes with Couscous.
Nice tasty combination.
