1½ cups soaked raw chickpeas, drained*
1 clove garlic
2 teaspoons onion, minced
1 teaspoon lemon juice
Pinch of cumin
Pinch of cayenne
Pinch of sea salt
1 small farm egg
1 tablespoon yogurt

½ slice of your favorite bread, torn into pieces
A few sprigs each of fresh parsley and dill Ghee

*To soak chickpeas or other legumes and grains, I borrowed Sally Fallon’s technique. She authored a book called “Nourishing Traditions,” which is well worth the read. She recommends soaking them for at least 12 to 24 hours in pure water with a dollop of plain yogurt thrown in. I soak mine for longer sometimes; after about eight hours on the kitchen counter I move them into the fridge for a longer soaking.

The soaking allows the legumes to soften and germinate, which makes them more digestible and less gassy, and the yogurt removes their phytic acid, which makes their nutrients easier to assimilate.
Put everything in a food processor and process to a thick paste. Make small, flat patties with your hands and sauté in a sauté pan with ghee or olive oil. Ghee tastes better.

Spiced Yogurt
Spoonful of plain, full-fat yogurt, homemade if possible!
Pinch of cayenne
Pinch of salt
Pinch of toasted sesame seeds
I simply put a dollop of yogurt on my plate and sprinkle cayenne, salt and sesame seeds over the top. Then I dip my fork into the yogurt, cut off a piece of hot fritter and pop it into my mouth.