INGREDIENTS
1/3 cup
fresh basil, loosely packed fresh
1/3 cup
chopped sun-dried tomatoes, loosely packed dry
1
(425 g) chickpeas
3 cloves
garlic (~9 g)
1
Flax egg
1 pinch
Sea salt and red pepper flakes
2 tbsp
Olive oil
1/2 cup
Panko bread crumb
1/2 cup
Parmesan, vegan