Preheat the oven at 180°C.
In a food processor, mix 2 cans of rinsed out and drained chickpea with 4 organic eggs, half a tsp of sea salt flakes.
Don not overmix so there still some chunks in the mix. The dough is damp, it’s normal!
Mince one red onion and 1 bunch of fresh coriander.
Add to the chickpea mix.
Pour in muffin tins and cook in the oven for about 35 minutes.
Serve with this sauce:
1 garlic clove peeled and minced, some tamari (soy sauce), a pinch of Japanese hot pepper (Ichimi Togarashi), some more fresh minced coriander, and the juice of one lime.
Serve with slices of avocado, of cucumbers, and of tomatoes.
Perfect to eat cold for a pic-nic or a buffet!