Chickpea kebabs

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

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

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.