Serves 4
2 -15 oz cans of chick-peas
2 garlic cloves, crushed
2 green onions chopped
2 tsp ground cumin
2 tsp ground coriander
1 small jalapeno seeded and finely chopped
2 T. cilantro chopped
1 small organic egg beaten
2-3 T. gluten free or plain panko
salt and ground black pepper
Tahini and lemon Dip:
2 T. tahini
juice of 1 lemon
2 garlic cloves crushed
paprika and salt and pepper to taste
Drain chick-peas and rinse. Place in a food processor or blender and process till smooth. Add garlic, onions, cumin, and ground coriander till well mixed.
Scrape mix into blow and stir in jalapeno, cilantro, egg and panko. Mix well and season with salt and pepper.
Chill for 30 minutes.
Make dip by mixing tahini, lemon juice and garlic in a bowl and set aside. Add salt and pepper to taste and a dash of paprika on top.
Wet hands and shape mix into 12 cakes. Place on parchment paper covered baking sheet with oven set at 350 degrees.
Bake until light brown and enjoy.
I love to cook with herbs as well as drink them!!