Blog Archives

Ingredients

• 1 TBS extra virgin olive oil
• 1 green onion (shallot) chopped
• 1 can 400g can chickpeas, drained and rinsed
• 1 cup cooked quinoa (1/2 cup dry) – cooked in chicken stock
• ½ cup parmesan (or tasty) cheese
• ½ cup wholemeal bread crumbs (substitute with gluten free crumbs for gluten free recipe)
• 1 medium carrot grated
• Small tin of corn kernels
• 1 TBS chopped parsley
• 3 eggs, beaten
• Cracked black pepper to taste
• 2 TBS extra virgin olive oil
• 2 TBS tahini paste
• Juice from ½ lemon
• 1 garlic clove, finely mined (optional)
• Pinch of salt
• Water (optional)