Makes 20
1/2 cup dried chickpeas
1 zucchini
6 scallions
2 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons coriander powder
pinch chilli powder
pinch salt
*(optional – sprinkle pakora masala)
2 onions
1 carrot
- At least 8 hours before beginning the recipes, drain chickpeas to begin sprouting process. This will yield 1 cup of semi-sprouted chickpeas
- In a food processor or high speed bender, blend chickpeas with zucchini, scallions, olive oil and spices.
- Mandolin slice onion and then slice circles to long slices.
- Julienne-slice the carrot, and mix with the onion and the chickpea mix.
- Dehydrate at 42 degrees C (108 F) for 3-4 hours.
- Crunch Away!
