INGREDIENTS
2 cups
chickpeas ((soaked for 12-24 hours))
1/2
large onion
1
hand full fresh parsley leaves
2
hand full fresh cilantro leaves
1 tsp
Salt
2 cloves
garlic
1 tsp
cumin
1 tsp
baking powder
4 tbsp
flour
2 cups
cooked chickpeas
3/4 cup
chickpea brine
1/4 cup
olive oil
1 tbsp
tahini
1 clove
garlic
1 tsp
Salt
1 1/2 cups
quinoa
1 3/4 cups
water
1 cup
fresh cilantro leaves
1/2 cup
water
1 tsp
Salt
1
English cucumber
3
roma tomatoes