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chickpeas parsley Tahini garlic milk egg dry mustard cumin chili powder celery salt salt Worcestershire sauce
Viewed: 93 - Published at: 4 years agoIngredients
- 2 cups chickpeas, cooked
- 1/2 cup parsley
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/4 cup dried milk
- 1 egg, beaten
- 1/2 tsp. dry mustard
- 1 tsp. cumin
- 1/2 tsp. chili powder
- Celery salt, to taste
- Salt and pepper, to taste
- 1 tsp. Worcestershire sauce
- Oil as needed
Method
- Preheat oven to 350F.
- Puree beans and parsley in a blender.
- Put in a bowl and add the other ingredients except the oil.
- Mix well and spoon onto a baking sheet.
- Flatten each patty and brush with oil.
- Bake until crusty and golden, approximately 15 minutes.
