2 heaping cups of chickpeas (I soaked mine in water overnight with a pinch of apple cider vinegar), rinsed and drained
2 tsp minced garlic
handful of chopped cilantro
handful of chopped mint (or other herb)
2 Tbsp. ground cumin
2 tsp. ground cinnamon
2 tsp. ground corriander
2 tsp. sea salt
4 Tbsp. lemon juice
2/3 cup chickpea flour
2 Tbsp. water
Blend chickpeas, herbs, spices, and lemon juice in a food processor (I used my Nutribullet - but divided this into two batches). Pour into a bowl and add chickpea flour and water. Stir until mixture holds together well. On parchment paper, divide mixture into eight patties. Cook on waffle iron for 4-5 minutes or until well-cooked.
This recipe pairs really well (in texture, taste, and aesthetics) with a red cabbage slaw:
2 cups thinly sliced red cabbage
1 tsp. apple cider vinegar or lemon juice
1/2 tsp salt
- massage vinegar and salt into the cabbage for about one minute
drizzle with honey and black pepper and stir together
Top with sliced cucumber and tahini sauce (I used tahini sauce from Trader Joes mixed with olive oil to thin).
Recipe from My New Roots
A note on chickpeas from Sarah Britton of the blog "My New Roots:"
"We all know that chickpeas are fiber all-stars, providing 50% of your RDI in just one cup, (whoa!) but they have another party trick up their sleeve that I bet you didn’t know about. Two-thirds of the fiber in chickpeas is insoluble, meaning that it doesn’t break down during digestion, but instead moves through our digestive tract unchanged until it hits the large intestine. The fun starts here, where friendly bacteria (think probiotics!) go to town on said insoluble fiber and actually break it down to create short-chain fatty acids, including acetic acid, propionic acid, and butyric acid. These short-chain fatty acids can then be absorbed by the cells that line the wall of our large intestine and used for energy! How rad is that?! Butyric acid is in fact the preferredsource of energy for the cells lining our colon, and with this bonus fuel comes greater potential for optimally active and healthy cells. This translates into a reduced risk of colon problems including colon cancer. So friends, invite chickpeas to your next dinner party – they’ll feed you and your colon cells. Can your pot roast do that?"