For the Sprouted Chickpeas:
2 cups dried chickpeas
1 tablespoon vinegar
1. Soak chickpeas in 4 cups water and 1 tablespoon of vinegar at least 8 hours or overnight.
2. In the morning, drain and rinse chickpeas.
3. Place chickpeas into a quart or gallon sized mason jar with a mesh lid or use cheesecloth secured with a rubber band. Invert the jar inside of a bowl so that any excess water can drain off of the chickpeas.
4. Rinse 2-3 times per day for about 2-3 days until the chickpeas sprout little tails. Once their tails are about the size of the beans themselves, they are ready to use!
Make the Flatbreads:
4 cups sprouted chickpeas (from recipe above)
2 cups minced fresh Italian parsley
3 cloves garlic
1/4 cup tahini
1/2 tablespoon cumin
2 teaspoons coriander
1/2 tablespoon paprika
1 teaspoon smoked paprika
few pinches of sea salt
1/2 cup lemon juice
1 tablespoon lemon zest
1. In a food processor, combine chickpeas, parsley and garlic until a smooth paste is formed.
2. Add lemon juice, a tablespoon at a time to aid in creating a good consistency. Add in remaining ingredients and process until well combined.
3. On a baking sheet lined with Silpat or on dehydrator trays, form balls of mixture and flatten with your fingers until the rounds are about 1/4 inch thick. You can really make any size rounds you want, and make any thickness you desire.
4. Dehydrate or bake at lowest oven temperature with over door propped open to allow air circulation for about 12-24 hours until flatbreads are crispy.
5. Flip over and dehydrate second side for another 1-2 hours.
**Serve topped with fresh veggies, or use as a cracker for dips and spreads!
+ Good source of Raw Protein
+ High in Amino Acids
+ Aids Digestion
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Hannah Gruber.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved