INGREDIENTS
2 1/2 cups
chickpeas, drained and rinsed
1
onion, quartered
4
large eggs
1/2 tsp
fine-grain sea salt
1/3 cup
chopped fresh cilantro
Grated zest of one large lemon
1 cup
micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts), optional
1 cup
toasted whole-grain bread crumbs
1 tbsp
extra-virgin olive oil (or clarified butter)