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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from by Ellen M. Sentovich. Sounds interesting...Here's what she wrote: I just got around to trying this recipe and it is WONDERFUL !! It is a VERY tolerant recipe too. I made 1-person portions, which means my relative ingredient portions were probably way off. Day 2 I ran out of yogurt and used milk. Also didn't feel like using the food processor so I crushed the chickpeas with a fork and stirred the rest together with a spoon. Day 3 I ran out of potatoes and used dried. The one instruction I recommend following for sure is to flatten and flip them half way through the baking. These are **really ** great, try them! Ingredients:
2 cups garbanzo beans, cooked |
1 medium baking potato, cooked and mashed |
1/2 teaspoon coriander |
1 teaspoon paprika |
1 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
2 tablespoons nonfat yogurt |
1/4 cup cilantro, chopped or 1/4 cup parsley, minced |
Directions:
1. Process chickpeas in food processor until texture resembles coarse bread crumbs.
2. Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside.
3. Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder.
4. Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well.
5. Drop spoonfuls of mixture on sheet like cookies.
6. Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully.
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