INGREDIENTS
2 cups
Chickpeas, cooked
1 tbsp
Cilantro, fresh
2 tsp
Coriander, ground
1/4 cup
Currants, dried
3 cloves
Garlic
2 tsp
Ginger, fresh
1/2 cup
Red onion
1
Flax egg
1/2 cup
Quinoa, raw
2 tsp
Cinnamon, ground
2 tsp
Fennel seed
2 tsp
Garam masala
1/2 tsp
Himalayan rock salt
2 tsp
Tumeric
1 tbsp
Coconut oil, extra-virgin
1 tbsp
Curry, leaves
1 cup
Water
¼ cup roughly ground sunflower kernels