Ingredients
1 1/2 cups grated beets
1 1/2 cups cooked or canned chickpeas
(equivalent of one 15-oz. can)
1 tbsp tahini
1 tbsp lemon juice
4 cloves garlic, minced
2 tsp dry parsley
2 tsp ground cumin
1 tsp dry cilantro
1 tsp salt
Sprinkle of cayenne pepper
1 1/2 cups grated beets
1 1/2 cups cooked or canned chickpeas
(equivalent of one 15-oz. can)
1 tbsp tahini
1 tbsp lemon juice
4 cloves garlic, minced
2 tsp dry parsley
2 tsp ground cumin
1 tsp dry cilantro
1 tsp salt
Sprinkle of cayenne pepper
Directions
Bake chickpeas in the oven at 375F for 10 minutes. Let cool.
Mix all ingredients together in a food processor using the pulse setting until mixed well but not mixed to a pulp.
Make balls with a tablespoon and bake for 20 minutes at 375F.
Add garnishes of your choice. We use chipotle mayonnaise and corn salsa.
From the kitchen of Angela MacDougall
Article: And the Beet Goes On !
Bake chickpeas in the oven at 375F for 10 minutes. Let cool.
Mix all ingredients together in a food processor using the pulse setting until mixed well but not mixed to a pulp.
Make balls with a tablespoon and bake for 20 minutes at 375F.
Add garnishes of your choice. We use chipotle mayonnaise and corn salsa.
From the kitchen of Angela MacDougall
Article: And the Beet Goes On !
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