Can be either served as a snack or a light meal.
14 oz can chickpeas, drained and thorough rinsed
3-4 tsp olive oil
1 red/white onion finely chopped
2 tsp cumin seeds, crushed
2 tsp ground coriander
1 tsp paprika
1 tsp parsley
1 tsp dill
Some all-purpose gluten-free flour blend for dusting
rind of 1 lemon
In a bowl, pound the chickpeas with a potato masher, or process them to a paste in a food processor or blender Mix in the olive oil and beat in the onion, cumin, coriander and paprika. Add the parsley, dill and lemon rind. Mold the portions of the chickpeas mixture into small balls and flatten them in the palm of your hand to form thick patties. Make them as big or as small as you like. Dust the patties with the gluten-free flour and then fry them on each side in the olive oil. Drain them on a plate covered with paper towels.
Fried Chickpeas for Tapas
Drain a can of chickpeas, rinse well and pat dry with paper towels until completely dry. Fry in olive in olive oil for 5 mins. Drain and dust with salt and smoked paprika.
Cinnamon Sugar Roasted Chickpeas
2 can chickpeas, drained and thoroughly dried
2 tablespoons honey
2 tablespoons sugar
1 tablespoons cinnamon
Once your chickpeas are throughly dried. Preheat oven to 425 degrees and parchment paper on a cookie sheet. Place the chickpeas in a bowl and drizzle honey over the chickpeas and toss until fully coated. Then sprinkle cinnamon and sugar over the chickpeas and toss again.
Spread out onto the baking sheet and roast for 15-20 minutes, stirring occasionally so all sides get evenly toasted.