Today while cleaning the fridge, I stumbled upon a bowl of chickpeas which were soaked overnight. I thought of making chickpea and veggie kabobs for an after-school snack. Wanting to cook that on a low flame for crispiness, I used a griddle but most of the time I use air fryer . After chopping everything together in a food processor, I mixed some cornflour and brushed both the sides of the kabob with a little oil. I Served them as a lettuce wrap to the kids and they loved it. It can be a great lunchbox recipe

The recipe is super simple:

INGREDIENTS—

Soaked chickpeas- 1 1/2 cup

Carrots, peppers and green chilli- 1 cup or you can use vegetables of your choice.

Salt -1/2 teaspoon or according to taste.

Turmeric-1/2 teaspoon

Red chilli powder-1/2 teaspoon

Ciliantro leaves -1/3 cups

Garlic -1/2 teaspoon

Lemon juice-1 teaspoon

Corn flour-1/3 cups(if your mixture is not binding use a little more, but try not to use too much cornflour. The texture won’t be flaky if you are using too much flour.

Panko bread crumbs-just for rolling the kabobs.

Chop everything together in a food processor.

Mix corn flour.

Shape it like flat kabob or tikki. Roll it into the panko bread crumbs.

Grill it on the flat griddle or in the air fryer.

For the air fryer grill it on 370 f for 15 minutes. Time can vary depending on your air fryer.

Serve with salad greens and chutney/sauce.