recipe by Rose Lee Calabro
1 1/2 cup chickpeas, sprouted
1 cup sunflower seeds, soak for 24 hours
1 medium red onion, finely chopped
1 to 2 cloves garlic, pressed
1/4 cup fresh parsley, finely chopped
2 tbsp lemon juice
1/4 cup cold-pressed flaxseed oil
1 tsp groud coriander
1 tsp ground cumin
1/4 tsp cayenne
1 tsp celtic salt
process chickpeas and sunflower seeds in a food processor.
transfer mixture to a bowl.
add onion, garlic, parsley, lemon juice, flaxseed oil, coriasnder, cumin, cayenne, and salt.
roll mixture into patties 2 inch wide and 1/2 inch thick.
place on a teflex sheet and dehydrate at 105 F for 16 to 18 hours.