400gm Chick peas -slow cooker cooked
1/2 tsp sea salt/Himalayan salt
1/2 tsp bicarb powder 100gm chopped coriander ( cilantro)
3 tbsp tahini 3-4 cloves garlic – (grate in 1 carrots/1 beetroot- optional extra )
1 tsp paprika
1/2 tsp milled black pepper
1-2 tsp cumin powder
1/2 tsp haldi – turmeric
Blend mixture- but not too much – can be good to see come chick peas in the mixture – this will make 2 batches- make into small balls in the palm of your hand –
Lightly fry in coconut/rapeseed oil or bake on 160- 180 for approx 18 mins -press to see if ready as everyones ovens differ in heat distribution!
Eat half – or less and freeze the rest for later!
Serve with beetroot and carrot salad and buckwheat wraps with an alio (garlic and lemon ) dressing