Canned chick peas can be used, but homemade is so much more flavorful. Plan ahead and cook your chick peas in the crock pot the day before.
1 cup dry chick peas
3½-4 cups water
¼ tsp each of cumin, chili powder,celery seed, nutmeg, mace and fresh ground pepper, cayenne pepper
½ tsp garlic powder
1 Bay leaf
2 cloves garlic
Combine all ingredients together in crock pot and cook on low for 8 hours. Cool, drain.
1½ cup chick peas, drained
1 onion, chopped
2 cloves garlic, minced
1 tsp coriander seed
1 tsp fresh ground pepper
½ tsp sea salt
1 tsp ground cumin
¼ cup all purpose flour
Canola oil
Combine all ingredients except the oil and roll into small balls, or use a small ice cream scoop. Slightly flatten the balls and cook in hot oil for about 3 minutes per side until golden brown. Cool on paper towels.
Lettuce
Tomato
Onion
Flour tortilla wraps
Tomato chutney, Thousand Island dressing, ranch dressing
Prepare as you would a taco, with lettuce, tomato, slice onion, dressing of your choice, roll/wrap and enjoy.
© Crackerberries 2011
