Updated: Apr 16, 2019
2 (15 oz) cans of chickpeas, drained and rinsed
3 cups baby spinach, chopped (about 1 cup chopped)
1/2 cup GF breadcrumbs
4 cloves garlic, minced (about 1 tbsp)
Zest and juice of 1 lemon
Flax egg (2 tbsp ground flax + 3 tbsp water)
1/4 cup + 2 tbsp almond flour (any flour of your choice)
Avocado for topping
Set oven to 350 degrees.
Start by creating the flax egg by combining the flax and the water in a measuring cup and let it sit for a few minutes.
Place the drained and rinsed chickpeas into a mixer (don't want to it to be too smooth, you want to leave some chunks). Place chickpeas into a bowl and squeeze the lemon into the bowl over the chickpeas.
Add the chopped spinach into the mixer and combine with the chickpeas in the bowl with the flax egg, minced garlic, breadcrumbs, and 1/4 cup of flour and mix everything together. Add 2 more tbsp of flour and continue to stir.
Place the mixture into the fridge for about 30 minutes to allow it to set and hold together better.
Once you're ready to cook, pop in the oven for about 25 minutes, flipping halfway through.
Serve immediately with the avocado and your favorite toppings!
*You can store these for up to 4 days in the fridge or 3 months in the freezer.