1 can of chickpeas, rinsed & drained well
1 cup parsley leaves, loosely measured
1 cup cilantro leaves, loosely measured
2-4 garlic cloves, crushed
1 tsp cumin
1/4 tsp coriander
Salt & Pepper to taste
1 tbsp lemon juice
1 tbsp olive oil
3 tbsp of oat flour (or flour of choice)
1 tsp baking soda
Preheat oven to 375.
Finely chop parsley & cilantro.
Add chickpeas to a food processor, along with half the fresh herbs, garlic, cumin, coriander, lemon juice, oil, salt & pepper.
Process until most the chickpeas have been broken down, leaving some texture, scraping down the sides a few times. Add in flour, baking soda & rest of fresh herbs. Process until well combined.
Transfer to a large bowl & mix well with hands to make sure it is well incorporated.
Using hands or a large scoop make 12-16 even sized balls, approximately 2" diameter.
Place evenly on a lined cookie sheet.
Bake for 18-23 min or until dark golden brown.
Some of my favorite ways to enjoy are: on a salad, with a favorite dip (babaganoush, tzatziki or spicy tahini) or in a wrap.