Ingredients
Scale
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 2 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 TBS extra-virgin olive oil
- Zest of 1 lemon
- 2 tsp freshly squeezed lemon juice
- 2 Medjool dates, pitted
- 1/2 yellow onion
- 2 cups cooked and well-drained chickpeas
- 1/2 cup toasted pistachios
- 1 cup chopped cilantro
- 1/3 cup of coarsely chopped flat-leaf parsley
- 1/4 cup of coarsely chopped mint leaves
- 2 TBS flax meal
- 1/2 tsp baking soda
Instructions
- In the bowl of a food processor, add the garlic pepper flakes, cumin, sea salt, pepper, olive oil, lemon zest and juice, dates, and onion. Process until well mixed. Add the chickpeas and pistachios and give it a few pulses until chunky; do not puree. Add the cilantro, parsley, mint, flax seed meal, and baking soda and pulse until the herbs are just incorporated. You want a course mixture, not too smooth. This can be done up to 2 days in advance and kept in the fridge.
- TO COOK: Preheat oven to 375, and place rack in the upper third of oven. Line a baking sheet with parchment paper. Rub a list oil on your hands, form 2 inch balls with the batter, and arrange them on the baking sheet; you'll have around 20. Brush a thin layer of olive oil on top. Bake 22 to 25 minutes, until the tops are browned.
- Serve on a bed of romaine lettuce with cucumbers, brown rice (I used quinoa), tomatoes, and a zesty dressing. Enjoy!