Food to Live Garbanzo Beans (Chickpea) (Kosher) (2.5 Pounds) Folate Vitamin B6 Thiamin Vitamin C Calcium Manganese Copper Zinc Potassium Wash the beans first to remove dust. Soak garbanzo beans (dried) overnight using 2 parts of water or more for a part of legumes. Put your garbanzo beans in a colander to drain (use stainless steel) and rinse them thoroughly. Leave them in that same colander to sprout. Put the thing over a bowl and cover with cheesecloth. This way, the air will move freely, but your garbanzo beans will be safe from flies and contamination. Rinse and drain the chickpeas several times a day (2-3 or more in hot weather) and keep them out of direct sunlight. Let your garbanzo beans dry completely after cooking. Pat them a few times with a paper towel to remove the maximum of excess moisture. Toss the beans in olive oil and be generous with it to ensure they are crispy when roasted. Roast garbanzo beans at 400F for 20-30 minutes. Stir them every 10 minutes. Toss roasted beans in spices while they are still hot and stir carefully to coat each seed. Never add spices before roasting as they will burn and turn bitter. 2 cups cooked garbanzo beans cup shallots (minced) 1/3 cup dill (fresh, chopped) 2 tablespoons tahini 2 tablespoons dry bread crumbs 2 tablespoons lemon juice (freshly squeezed) teaspoon cumin seeds (ground) Salt and pepper to taste Oil for frying Mash one cup of garbanzo beans using a potato masher. Dont try too hard as you dont need a smooth mass at this stage. Add shallots, dill, breadcrumbs, and lemon juice to mashed chickpeas and mix thoroughly. Combine the rest of chickpeas with tahini, cumin, salt and pepper and process in a blender until smooth. Mix both bowls of garbanzo beans together and form burger patties by hand. Cook your veggie burgers on medium heat in a skillet until they turn golden on both sides. Be careful not to flip too much to keep your patties intact. Drain excess oil by placing burgers on paper towels.