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Process chickpeas in food processor until texture resembles coarse bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside. Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder. Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well. Drop spoonfuls of mixture on sheet like cookies. Makes 15-20. Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully. Recipe by: FF list Posted to fatfree digest by "Ellen M. Sentovich"
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 12 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 23.9mg||1 %|
|Potassium 160.4mg||4 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 9.8g|
|Protein 4.3g||6 %|
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Calories per serving: 80
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