This recipe was originally found at marthastewart.com.
Visit marthastewart.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 1 3⁄4 | cups | Cooked Dried Chickpeas or 1 15.5 oz can chickpeas, drained and rinsed 2 garlic cloves, smashed 1 small yellow onion, cut in |
| 2 | cloves | garlic smashed |
| 1 | small | yellow onion cut into 1-inch pieces |
| 1⁄4 | cup | parsley chopped |
| 2 | Tbsp | mint chopped |
| 1⁄2 | tsp | cumin |
| 1⁄2 | tsp | coriander |
| 1⁄4 | tsp | cayenne |
| 1⁄4 | tsp | baking soda |
| 3⁄4 | tsp | salt |
| lemon juice of 1 | ||
| 1 | egg lightly beaten | |
| 3 | Tbsp | seasame seeds toasted |
| 1⁄2 | cup | safflower or canola oil |
| For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce. |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes