I Always Keep Chickpeas at Home for This Incredibly Delicious Chickpea Recipe!

Drain 1 can of cooked chickpeas.

Blend chickpeas while keeping them chunky.

Add 1 tsp cumin seeds to a lightly oiled pan.

Add 1 tsp garlic flakes to the pan.

Add 1/2 cup green onions to the pan.

Add lemon zest to the pan.

Cook over low heat for 1-3 minutes.

Add chopped parsley and season with salt.

Add 1 tsp Korean chilli flakes and mix well.

Spray 2 filo pastry sheets with oil.

Gently push two opposite sides of the pastry towards the center to create a gathered shape.

Repeat with the other two opposite sides until you’ve created a flower-like bundle.

Make a chickpea ball and place it in the center of the pastry.

Flip the pastry over so the seam is face-down.

Spray the pastry with oil.

Transfer the pastry to a baking tray.

Bake in the preheated oven at 390F | 200C for 20 minutes.

Equipment Needed

Dietary

Allergens