2 tablespoons minced fresh parsley (about 1/3 to 1/2 cup packed parsley leaves and small, tender stems)
2 tablespoons chopped black olives
2 cloves garlic, minced
2/3 cup minced fresh onion
2 tablespoons olive oil
2 tablespoons tomato paste
Preheat oven to 350°F.
In a small bowl, whisk together flax meal and 2 tablespoons liquid from chickpeas. Set aside.
Meanwhile, place breadcrumbs, chopped sun-dried tomatoes, starch, lemon zest, and seasonings in a mixing bowl.
Place spinach in food processor and coarsely chop. Transfer to mixing bowl.
Place parsley in food processor and chop fine. Transfer to mixing bowl.
Stir in olives, garlic, minced onion, oil, tomato paste, and flax mixture. Mix well.
Drain remaining liquid from chickpeas. Place drained chickpeas in a food processor fitted with the “S” blade. Process until coarsely ground. (Recipe can be doubled, but do not process more than 1 1/2 cups of chickpeas in food processor at one time. There should be very few whole chickpeas left, but do not over process or you will have a mush.)