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- 3 good-sized garlic cloves, minced
- 1 small onion, chopped
- 1 can black beans, rinsed and drained (*optional) - but if you do add them, use Eden Organicsince their cans are BPA-free
- 3 large eggs, beaten (pasture-raised are the best kind if you can get 'em)
- 1/3 cup grated Parmesan cheese
- 1 Tbsp garam masala or curry powder
- 1/2 Tbsp ground cumin
- Sea salt and freshly ground black pepper
- Olive oil (4-5 Tbsps)
- Breadcrumbs or flour, optional (if your mixture is too loose)
- For the yogurt sauce
- 1 cup whole milk yogurt
- 1/2 garlic clove, minced
- 1/2 small-medium cucumber, peeled and diced (optional - but it gives a nice crunch)
- 1 large handful of fresh cilantro leaves, washed, dried and chopped
- 1 small handful of fresh parsley leaves, washed, dried and chopped
- Sea salt and freshly ground black pepper to taste
- 1-3 Tbsp milk to thin the sauce, if desired
View Full Recipe at The Garden of Eating
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