INGREDIENTS
14 ozs
artichoke hearts
14 ozs
canned chickpeas
1/4 cup
onion
2
garlic cloves
1/2 cup
panko breadcrumbs
1/2 cup
cornmeal
2 tsps
red wine vinegar
1/2 tsp
liquid smoke
1 serving
salt and pepper
1 cup
almond milk
1/4 cup
ground flaxseed
2 tbsps
whole wheat flour
1 cup
cornmeal
1 cup
panko breadcrumbs
1 tsp
paprika
1/2 tsp
salt
1 serving
black pepper
1 serving
olive oil