Prepare the night before. Rinse chickpeas.
Place them in a large bowl.
Add plenty water to soak them over night.
Chickpeas will double in size.
SECOND:
The next day. Preheat oven to 375°F.
Line a 9x9 inches square pan with parchment paper.
Drain chickpeas, discard water.
THIRD:
Chop it. Chop roughly onion, cilantro, parsley, garlic.
FOURTH:
Process it. Place drained chickpeas, onion, cumin, cinnamon, black pepper, cilantro, parsley, garlic, salt, 1 tbsp olive oil in a food processor.
Prosess it for 45 seconds.
The texture should be chunky.
FIFTH:
Mix it. Transfer it into a large bowl.
Add egg and flour.
Mix it well.
BAKE IT.
Bake it. Transfer chickpeas mixture into the prepared baking pan.
Smooth the top.
Drizzle 2 tbsp olive oil on it.
Bake it for 35 minutes or until golden brown.
Remove from the oven and let it cool.
SERVE THEM.
Serve them. Cut in to rectangle.
Serve them with sour cream or yogurt.
Perfect for an appetizer.
