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2 c Cooked garbanzo beans
1 md Baking potatoes; cooked and mashed
1/2 ts Coriander; * see note
1 ts Paprika
1 ts Ground cumin
1/8 ts Cayenne pepper
1/4 ts Salt
1/2 ts Baking powder
2 tb Nonfat yogurt
1/4 c 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
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