Ingredients
| 2 cups | chickpeas, cooked | | 1/2 cup | parsley | | 1/4 cup | tahini | | 2 cloves | garlic, minced | | 1/4 cup | dried milk | | 1 | egg, beaten | | 1/2 tsp. | dry mustard | | 1 tsp. | cumin | | 1/2 tsp. | chili powder | | Celery salt, to taste | | Salt and pepper, to taste | | 1 tsp. | Worcestershire sauce | | Oil as needed |
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Instructions
Preheat oven to 350°F. Purée beans and parsley in a blender. Put in a bowl and add the other ingredients except the oil. Mix well and spoon onto a baking sheet. Flatten each patty and brush with oil. Bake until crusty and golden, approximately 15 minutes.
Author's Comments
This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.
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