To make extra crispy, add a couple minutes to the cooking time. The cooked garbanzo beans used in the original recipe were lightly presalted. Use more or less sea salt depending on the salt level of the beans you are using.
 |
3 Tbsp. Navitas Naturals Omega Twister Blend |
|
1 Tbsp. Navitas Naturals Coconut Oil, melted |
| 16 oz cooked garbanzo beans | |
| 1/3 cup sesame seeds | |
| 1 Tbsp lemon juice | |
| 2 Tbsp minced scallions (white and green parts) | |
| ¼ tsp salt |
Preheat oven to 350 degrees.
Place all ingredients in a food processor with the “S” blade, and process to form a dough. Alternately, mash the garbanzo beans into a paste and mix/knead by hand.
Roll dough out into a very thin layer onto 2 greased cookie sheets.
Bake until just golden brown, about 20 – 25 minutes.
Store in an airtight container for up to one week.
Submitted by: Julie Morris – www.JulieMorris.net
