Yield: 10 Servings
Measure | Ingredient |
---|---|
2 cups | Chickpeas, cooked |
½ cup | Parsley |
¼ cup | Tahini |
2 \N | Garlic cloves, minced |
¼ cup | Dried milk |
1 \N | Beaten egg |
½ teaspoon | Dry mustard |
1 teaspoon | Cumin |
½ teaspoon | Chili powder |
\N \N | Celery salt to taste |
\N \N | Salt & pepper to taste |
1 teaspoon | Soy sauce |
\N \N | Oil as needed |
Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes.
This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.