Cooking Instructions
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Step 1
Chop the
Garlic (2 cloves)
.
Step 2
Chop the
Fresh Cilantro (2 cups)
.
Step 3
Grate the
Zucchini (2 cups)
and add half the
Salt (1/4 tsp)
and allow to rest for 30 minutes.
Step 4
Squeeze zucchini and remove as much moisture as possible.
Step 5
Grind
Canned Chickpeas (2 cups)
using very little water.
Step 6
To squeezed zucchini, add the chickpea purée, garlic, and cilantro,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Salt (1/4 tsp)
, and
Chili Powder (1 tsp)
. Mix well.
Step 7
Make small balls of the mix and fry them in a pancake puff pan or flatten the balls, place on a greased baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven for 20 min, flip over and then bake for another 10 - 15 minutes.
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