Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups parsley
- 1 cup cilantro
- 2 garlic cloves
- Juice of 1/2 a lemon
- 1 15 oz can chickpeas, drained & rinsed
- 1/4 cup Bob's Red Mill amaranth
- 1/2 teaspoon each of salt & pepper
- 2 tablespoons quinoa flour (or flour of choice)
- Vegetables/sandwich to serve: salad or pita (I used a mixture of shredded red and green cabbage and sprouts)
- Tahini dressing to finish
Instruction
- Add herbs, garlic and lemon juice to the bowl of a food processor. Process on high until finely chopped. Add in chickpeas, amaranth, salt and pepper, and process again until a dough comes together. You might have to scrape down the sides of the bowl to get the ingredients to evenly mix.
- Pulse in the quinoa flour, then transfer this mixture (in the food processor bowl is fine) to the fridge and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Remove the dough from the fridge and either using your hands or a cookie scoop, scoop the dough into little balls (about the size of a golf ball) and place on the baking sheet. Repeat until all dough has been used. Gently flatten and tighten the balls with your hands until they are uniform in shape.
- Bake on the center rack for 20 minutes, then remove and serve how you like! Drizzling with this tahini dressing is highly encouraged!
