Servings 0
Ingredients
- 1¾ cups dried chickpeas (picked over)
- 2 garlic cloves
- 1 small yellow onion (quartered)
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 cup fresh cilantro or parsley (coarsely chopped)
- 1½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp baking soda
- 1 tbsp fresh lemon juice
- ¼ cup white sesame seeds
- Nonstick olive or coconut oil cooking spray
- ½ cup Lemony Tahini Sauce (see previous recipe)
Instructions
- Soak chickpeas in a large bowl with water (cover by 3–4 inches) for 24 hours, adding more water as needed. They should break apart easily when ready.
- Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Drain chickpeas and add to a food processor with garlic, onion, cumin, cayenne, cilantro, 1 teaspoon salt, pepper, baking soda, and lemon juice. Pulse until minced but not puréed. Add water only if needed to blend; keep the mixture as dry as possible. Adjust seasoning to taste.
- Scoop into 20 balls (about 1½–2 inches), flatten into patties, and press both sides into sesame seeds. Place on baking sheet and mist both sides with cooking spray.
- Bake 10–12 minutes per side, until golden. Serve hot or at room temperature with tahini sauce.