Makes ~10
Ingredients:
- 2 x 400g cans of chickpeas
- 1 cup red cabbage, chopped
- 1 clove of garlic
- 3 shallot stalks, chopped
- 1/4 cup parsley
- 1 Tbsp rice bran oil
- 1/2 tsp iodized salt
Method:
- Preheat the oven to 180 degrees Celsius
- Drain the liquid from the chickpeas and wash them
- Place all ingredients into a food processor and blend/pulse until combined
- Line an oven tray with baking paper
- Scoop up about 2 tablespoons of mixture and form it into a ball
- Press this out on the baking paper to form a flat patty
- Continue placing them on the baking paper until the mixture is finished
- Cook 40 minutes, or until slightly browned
- Remove them from the baking paper gently with a spatula and cool
- Move them carefully as they will crumble
Serve:-
- By themselves as a snack
- In a salad with vegetables, rice, quinoa, teff or buckwheat
- In a wrap, sandwich or rice paper roll
- On rice cakes with lettuce
- Wrapped inside a lettuce leaf with other allowed salad vegetable
