Dried chickpeas are super cheap and super nutritious. They make for a tasty crunchy wrap filling, burger patty or topped on a salad. Just remember to soak them in advance.
Serves 4
Ingredients:
1 cup dried chickpeas
2 tablespoons tahini (also works with peanut butter)
juice of 1 lemon
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 tsp tumeric
1/2 cup vegetable stock
2 cloves garlic
Large handful of fresh basil or parsley
Salt and pepper to taste
Soak chickpeas in water for 12-24 hours
Wash and drain chickpeas once soaked. Add all ingredients to a food processor and processes for around 5 minutes. Spoon tablespoon sized balls of mixture into a hot pan and fry in a small amount of oil on each side for a few minutes or bake in the oven on baking paper for around 10 minutes until golden.
If you have time, add an extra kick of flavour by using toasted cumin and coriander seeds instead of ground. Place whole cumin and coriander seeds in a pan on medium heat for around 5 minutes until fragrant then grind your own with a bullet, grinder or mortar and pestle.