Ingredients
| 1 | cup | cooked chickpeas (can use bean of choice of course) |
| 1 | cup | mixed veggies (I used a carrot broccoli stalk and 1/4 of a tomato) |
| 2⁄3 | cup | fresh spinach |
| 1⁄2 | onion cut into chunks | |
| 1⁄4 | cup | cilantro (can sub with parsley if you’re a cilantro hater) |
| 1 | clove | of garlic |
| 2 | Tbs | pumpkin seeds (raw ground) |
| 1⁄2 | cup | almonds (raw ground) |
| 1⁄2 | cup | walnuts (raw ground) |
| 1 | tsp | flaxseeds (ground) |
| 1 | Tbsp | tamari (could also use soya sauce) |
| 1⁄2 | tsp | dill seeds ground |
| 1⁄2 | tsp | dried basil |
| 1⁄4 | tsp | sea salt |
| dash | cayenne | |
| 2⁄3 | cup | gluten-free flour (I used buckwheat) |
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