1 can chickpeas,drained rinsed mixed with fresh lemon juice
kosher salt
tumeric
paprika
cumin
coriander
cinnamon
garlic
1 tsp fresh ginger
3 T olive oil
2 T freshly squeezed lemon juice
2 1/2 C cooked basmati rice
3 T red bell pepper diced finely
1/4 C loosely packed fresh parsley, minced
Instructions
preheat oven to 375, line baking sheet with parchment paper
Combine chickpeas with next ten ingredients in food processor and process til smooth, scraping sides occasionally. Transfer mixture to bowl and fold in rice, bell pepper and parsley.
Moisten hands and shape mixture into small balls, can use small scoop.
bake 22 to 25 min. till dry and crisp on outside/
Originally Submitted
9/28/2016
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You can add this middle eastern chickpea poppers recipe to your own private DesktopCookbook.