A deliciously creative way to use Donair Seasoning. Chickpeas make the bulk of this recipe – they’re full of fibre and an inexpensive protein (especially if you buy dried). Thank you, Theresa Minnion Wiebe, for this recipe!
1 lb (450 g) dried chickpeas, soaked in water at least 24 hrs
1⁄2 cup fresh parsley
1⁄4 red onion
4 cloves garlic
- Preheat oven to 375° F. Drain chickpeas. Roughly chop parsley, onion, and garlic.
- In a food processor, add chickpeas, parsley, onion, garlic, and seasoning. Blend until crumbly but not chunky.
- Line a Sheet Pan with parchment paper and brush with olive oil. Using Prep Pro Scoop (1⁄4 cup) or a large ice cream scoop, form chickpea balls. Place on lined sheet pan 2" apart and flatten. Bake until browned on top, about 30 min.