Date: Sun, 11 Apr 1999 07:11:29 -0700
From: "Ellen M. Sentovich" (ellens@Cadence.COM)
I just got around to trying this recipe and it is WONDERFUL !! It is
a VERY tolerant recipe too. I made 1-person portions, which means my
relative ingredient portions were probably way off. Day 2 I ran out
of yogurt and used milk. Also didn't feel like using the food
processor so I crushed the chickpeas with a fork and stirred the rest
together with a spoon. Day 3 I ran out of potatoes and used dried.
The one instruction I recommend following for sure is to flatten and
flip them half way through the baking.
These are **really ** great, try them!
* Exported from MasterCook *
Recipe By : FF list
Serving Size : 10 Preparation Time :1:00
Categories : Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked garbanzo beans
1 medium baking potatoes -- cooked and mashed
1/2 teaspoon coriander --
1 teaspoon paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons nonfat yogurt
1/4 cup chopped cilantro or minced parsley
Process chickpeas in food processor until texture resembles coarse
bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with
mashed potato. Set aside. Add to the remaining chickpeas the
following and process until smooth: all of the dried herbs, baking
powder. Add this paste to the mixing bowl along with the yogurt
and cilantro. Mix well.
Drop spoonfuls of mixture on sheet like cookies. Makes 15-20.
Bake at 350F for 35-45 minutes. Flip them about half way through,
flattening with the spatula before flipping. Let them cool a bit
and remove carefully.