Ingredients

2 C. chickpeas, cooked
1/2 C. parsley
1/4 C. tahini
2 garlic cloves, minced
1/4 C. dried milk
1 beaten egg
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

Cooking Instructions

Preheat oven to 350f. Puree 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, about 15 minutes. This can be re heated once cooked by frying in hot oil with some seasonings in the oil.
 
 
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