INGREDIENTS

• Water or veggie broth for sauté
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, thinly sliced
• 1 large celery stalk, chopped
• 15 0z can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas
• 1/4 cup quick oats
• 2 tablespoons ground flax seeds
• 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash – I use Trader Joe’s 21 Seasoning Salute)
• 1/2 teaspoon curry powder – I use Kashmiri Curry, my fav!!!
• 1/2 teaspoon ground cumin
• 1/4 cup hummus (any flavor will do – I use Our Favorite Hummus)
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Sauté chopped onion over medium heat until translucent. Add the garlic, carrot and celery and sauté until all the vegetables are tender and golden.
3. Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.
4. Drop by heaping 1/4 cup portions (I used my large ice cream scooper) onto a baking sheet lined with baking parchment paper and flatten/shape gently. Bake for 30 minutes, flip over and continue to bake for 10-15 minutes or until they’re done.

Saute onion, garlic, celery and carrot until soft and add them with all other ingredients to processor