Chickpea kebabs

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Serving: 5 (10 kebabs, 2 kebabs per serving)

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 188         (calories in whole recipe: 940)
Proteins	15%	8.8g	Protein: lysine	26%	0.5g
			Protein: methionine	14%	0.1g
			Protein: isoleucine	21%	0.4g
Carbohydrates	25%	33.3g	Fibers	21%	8.3g
			Net carbs	n/a	25.0g
			Sugars	n/a	4.8g
Fats	4%	3.1g	Omega-3	3%	0.0g
			Omega-6	5%	0.9g
			Saturated fats	n/a	0.3g
Vitamin B1	8%	0.1mg	Vitamin B2	4%	0.1mg
Vitamin B3	5%	0.9mg	Vitamin B5	7%	0.4mg
Vitamin B6	17%	0.2mg	Folate	13%	54.9μg
Vitamin A	12%	114.3μg	Vitamin C	1%	1.6mg
Vitamin E	4%	0.7mg	Vitamin K	4%	5.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	5%	59.4mg	Copper	34%	0.3mg
Iron	22%	1.8mg	Magnesium	11%	46.0mg
Manganese	62%	1.4mg	Phosphorus	19%	136.7mg
Potassium	4%	233.9mg	Selenium	19%	10.8μg
Zinc	9%	1.0mg	Sodium to taste

Ingredients:

• 480g (2 cans) rinsed and drained chickpeas
• 1/2 roughly chopped medium-sized onion
• 4 garlic cloves
• 1 roughly chopped carrot
• 1 1/2 tsp paprika
• 1 tsp garam masala
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/8 tsp cayenne
• 1/8 tsp ground cinnamon
• 1/8 tsp ground turmeric
• 1 tbsp water
• 1/2 cup whole-wheat flour OR oats

Instructions:

• Pre-heat oven to 180°C.
• In a food processor, put all of the ingredients for the kebabs except the flour. Blend until the mixture is smooth, but still has a few chunks remaining. Transfer the mixture to a large bowl and add the flour. Mix together until the flour is evenly incorporated. If you are not able to form balls of kebab in your hand, add more flour 1 tablespoon at a time.
• Make 10 balls that are slightly bigger than a golf ball. Slowly roll them in your hands into cylinders. Place on a baking sheet lined with a silicone baking mat or parchment paper. Let rest for 30 minutes.
• Bake until golden brown, or for about 1 hour.

Serving:

Put the kebabs on a large platter. Serve with a side of piyaz salad, bread, and some fresh yogurt.