16 oz can chickpeas, drained and rinsed
1/2 yellow onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
2 tablespoons whole wheat flour
1/4 cup tahini
1/2 teaspoon paprika
1 garlic clove, minced
1 tomato, diced
1/2 red onion, finely sliced
1/2 cucumber, halved and sliced
1/4 cup tzatziki (optional)
1/2 cup feta cheese, crumbled
1/2 cup tabouleh
In a food processor combine all ingredients and pulse until smooth. Place in a sealable container and refrigerate for at least one hour.
Preheat oven to 400. Spray a cookie sheet with cooking oil, set aside.
In the meantime combine all ingredients for the lemon tahini sauce in a small bowl. Whisk until smooth; set aside.