A simple and healthy snack with insanely great flavors. With the lemon-cilantro-garlic sauce, it’s a marriage made in heaven!
1 13 oz can chickpeas, drained and rinsed
1 tbsp dried mint
1 tsp red chilli powder
1/2 tsp cumin seeds
1/2 tsp cumin powder
3/4 tsp coriander powder
1 egg, lightly beaten
2 garlic cloves, peeled
1 tsp salt
Preheat oven to 400F
In a blender, add the the chickpeas, mint, red chilli powder, cumin seeds, cumin and coriander powders, garlic and salt. Pulse blend a few times with no extra water added. Drop the egg and blend completely. Transfer the mixture to a bowl.
Grease a baking tray or a cookie sheet with non-stick cooking spray liberally. Drop a tablespoon of spoonful of mixture on the sheet and gently flatten them with the back of your spoon.Make the rest of the mixture into patties and place then an inch apart.
Bake for 15 minutes until one side is browned and turn them over and bake 10 more minutes until completely crispy. Serve warm with the cilantro-garlic dipping sauce.
I am entering this dish into the EFM-Savories event hosted by SrishKitchen.