| 1½ cups cooked chickpeas |
3/4 cup |
$0.89 per 15 ounces
|
$0.38 |
| 1 small red onion chopped |
1/2 onion |
$0.99 per pound
|
$0.16 |
| 2 large garlic cloves, chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 4 tablespoons chickpea flour (can use brown rice or quinoa flour) |
2 tablespoons |
$2.63 per 22 ounces
|
$0.05 |
| 1 tablespoon ground cumin |
1 1/2 teaspoons |
$1.69 per 1 1/4 ounces
|
$0.14 |
| 1 tablespoon ground coriander |
1 1/2 teaspoons |
$1.69 per 1 1/4 ounces
|
$0.12 |
| ¼ teaspoon chili powder (optional) |
1/8 teaspoon |
$1.99 per 15 ounces
|
$0.00 |
| ½ teaspoon sea salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 tablespoon olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 tablespoon ground flax seed (or chia) + 3 tablespoons water (makes 1 egg) |
1 1/2 teaspoons |
n/a
|
|
| 1 grated carrot |
1/2 carrot |
$1.49 per pound
|
$0.10 |
| 2 tablespoons dried parsley |
1 tablespoon |
$3.83 per ounce
|
$0.22 |
| roll in ½ cup gluten-free bread crumbs (or ground flax seed) |
1/2 roll |
n/a
|
|
| ¼ cup pure tahini |
2 tablespoons |
$8.12 per 32 ounces
|
$0.27 |
| 2-4 tablespoons of water to thin out |
1 tablespoon |
n/a
|
|
| ¼ cup chopped parsley |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| Total per Serving |
$1.80 |
| Total Recipe |
$3.59 |
Suggestions?