Ingredients:
2 cups chick-peas
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried ground chili peppers
2 tablespoons water
1/2 cup whole wheat flour or non-gluten flour
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried ground chili peppers
2 tablespoons water
1/2 cup whole wheat flour or non-gluten flour
Recipe:
1. Wash the chick-peas in several changes of water. Drain. Soak overnight in water to cover. Drain.
2. Process in blender or food processor until chick-peas are consistency of flour. Transfer in a bowl.
3. Add garlic, salt, chili peppers, and water and mix well.
4. With wet hands, use 1 tablespoon of the mixture to form a small croquette or cracker, and continue until all the mixture is used up.
5. Place croquettes in cookie sheet sprayed with cooking spray and bake in a 450 F/250 oven for about 20 minutes or until golden brown and firm. Serve hot or cold.
2. Process in blender or food processor until chick-peas are consistency of flour. Transfer in a bowl.
3. Add garlic, salt, chili peppers, and water and mix well.
4. With wet hands, use 1 tablespoon of the mixture to form a small croquette or cracker, and continue until all the mixture is used up.
5. Place croquettes in cookie sheet sprayed with cooking spray and bake in a 450 F/250 oven for about 20 minutes or until golden brown and firm. Serve hot or cold.
Serves:
all
Notes:
Use instead of bread for packed lunches or serve as a light meal with Nonfat Yogurt Dressing