These Black Chickpea and Avocado Kebabs are just perfect for summers. Black chickpeas are such a rich source of protein and high in fiber. They also have a much deeper flavour than white chickpeas. I feel the avocado adds a lot of moisture to the kebabs and gives it that melt in your mouth feel. The recipe is absolutely clean, simple and takes minimal effort so you can gobble these up guilt-free. Add these to wraps or make a salad on the side, either way, I’m sure you’re going to love these!
⋆ Black Chickpeas- 1 (cup soaked overnight)
⋆ Avocado- 1 (ripe, mashed)
⋆ Onion- 1 (roughly chopped)
⋆ Garlic- 3-4 cloves
⋆ Ginger- 1/2 inch
⋆ Coriander- 1 cup (chopped)
⋆ Green Chilli- 2-3
⋆ Gram Flour- 2-3 tbsp
⋆ Red Chilli Powder- 2 tsp
⋆ Cumin Powder- 1 tsp
⋆ Coriander Powder- 1tsp
⋆ Kasoori Methi- 1/2 tbsp
⋆ Salt to taste
⋆ Oil/ ghee -for grilling
♥ Pressure cook the black chickpeas for 5-10mins.
♥ In a food processor add all the ingredients except the avocado & gram flour & blend.
♥ Add the mixture in a mixing bowl along with the avocados, gram flour & gently mix.
♥ Line a tray with cling wrap & set aside.
♥ Grease your hands & scoop out a handful of the mixture.
♥ Roll the mixture into sausages & wrap around a skewer.
♥ Repeat the process & once done place in the freezer for 20mins.
♥ Heat a griddle pan brush it with some some oil/ghee ( you could also fry or bake)
♥ Grill on both sides till nice and brown.
♥ Serve with some tzatziki & salad.
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