You’ll need a dehydrator for this recipe, you can buy my recommended product which is the one I have in my kitchen on my baby blog
1 small onion finely chopped
1 clove garlic finely chopped
2 tablespoons sunflower seeds
2 tablespoons baby spinach chopped finely
Cooks tip: when chopping anything finely hold your chopping knife one hand on the tip and one on the handle and move the hand holding the handle and chop, you’ll get an more even chop and have more control and it’ll be quicker too!
1 400g tin chickpeas
200g frozen peas defrosted at room temp for 1/2 hour
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
Pinch of cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Coconut oil for frying
In a food processor chop the onion, garlic and ️sunflower seeds. Heat the oil in a frying pan and add the onion, garlic and ️sunflower seeds for 2-3 minutes.
Add spices and cook for 1 minute stirring continuously.
Add chick peas and garden peas to food processor and blitz, you don’t want to mush the ingredients just rough chopped.
Transfer to a bowl and add the onion mix, salt, pepper and spinach and stir thoroughly.
Make into small balls and dehydrate on 70c for 7 hours.
Serve with a tomato salad and Beanies Hummus.