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Ingredients
  • 1 tablespoon of flaxseed meal
  • 1 ½ tablespoons of warm water
  • 1 cup of cooked quinoa
  • 1 cup of cooked chickpeas
  • 1 cup of finely processed chopped veggies (I used kale, onions & carrots)
  • ¼ cup of all-purpose flour or flour of choice
  • 1 teaspoon of curry powder
  • ½ teaspoon of cumin
  • ½ teaspoon of cayenne pepper
  • Salt and pepper to taste
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