Crispy Garbanzo Bread

The low carb version of fried corn bread with a spicy twist!


(varies) 6-10


2 cans of chick peas 2 tablespoon Olive oil 2 teaspoon Sesame oil (you can substitute for tahini) 1 tablespoon lemon juice 2 garlic cloves minced 1 teaspoon cilantro (optional) ½ teaspoon curry 1 teaspoon onion powder Olive Oil/Cooking Spray/butter (either way) Salt and pepper to taste

Nutritional information

No nutrition information available


Drain and wash chick peas. Retain some chick pea liquid in the can. Ground all ingredients except the cooking spray in the food processor until completely ground and a firm, creamy consistency. While grounding, add the retained chick pea liquid slowly. This is just to help blend the ingredients together; do not add much. Heat up a pan, oil, and fry the chick pea mixture in little cakes (just like pan cakes) until crispy on the edges. This will not take long at all.