As I promised I have another amazing recipe for you to try. These Garbanzo Cookies are made up of superfoods, easy to make and guess what? They are so good!
Extra virgin olive oil, organic garbanzo beans (1 can), muchy curry, 2 small zucchini, 3 eggs (there are just 2 in the picture, but make it 3), 1 large red onion, fresh ginger, 3 cloves of garlic, lemon, salt, 1 scoop of pure whey protein powder.
Chop the onion.
Do the same thing with the zucchini.
Heat up about 2 tblsp of the olive oil in a medium size pan.
Saute the onion and zucchini until they turn slightly brown.
Chop the garlic and ginger and add it to the pan.
Add about 1tblsp of the curry to the pan and saute for another 2 – 3 minutes.
Crack the eggs. I know you see 2 eggs but make it 3 – trust me.
Open the can with garbanzo beans and before you do anyting with them, make sure to rinse them.
Cut the lemon in half so that you can squeeze about 1 and 1/2 tblsp of fresh lemon juice into the mixture.
Add all of the ingredients into a blender (including the sauted onions with zucchini, salt, and 1 scoop of the protein powder).
The mixture should be smooth.
You will need a non stick baking sheet for your cookies. Shape the cookies into disks and leave enough space in between them. Place the baking sheet into preheated oven (350°F) and bake for about 16 – 20 minutes until they turn golden/brown. When you take them out, they will be crispy on the top, but soft inside.
These cookies are delicious with plain white yogurt and honey drizzled over the top of the cookies.