whole food, plant-based recipes
Do NOT use canned chickpeas for this recipe.
Soak 1-2 cups dry chickpeas overnight. Drain and rinse well. You can sprout these if you need more time or use right away.
Add to taste:
Feel free to add red pepper, cumin, spices etc to your preference.
Spoon onto a non stick pan (no oil) cook on med/low heat until light golden brown, flip and cook the other side. Or bake on parchment lined cookies sheets at 400 F until cooked through.