INGREDIENTS
1
(425g) can Chick peas, cooked
1 cup
Cilantro leaves picked
2 cloves
Garlic
2 tbsp
Mint, leaves
1
Red onion
2
Eggs, free range
1 tsp
Lemon juice
1/2 cup
Bulgur wheat
1/4 tsp
Salt
1
Salt & pepper
1
Salt and pepper
1/2 tsp
Turmeric, powder
1
Canola cooking oil spray, non stick
2 tbsp
Olive oil
1 tbsp
Cumin seeds, toasted and ground
1/2 cup
Yogurt, natural
1 cup
Water