1/2 cup raw quinoa
1 cup water

1 tbsp extra-virgin coconut oil
2 tsp fennel seed
2 tsp minced fresh ginger
3 cloves garlic, minced
1/2 cup diced red onion
1 tbsp curry leaves

1/4 cup dried currants
1/4 cup roughly ground sunflower kernels
2 tsp ground cinnamon
1 tbsp chopped fresh cilantro
2 tsp garam masala
1/2 tsp himalayan rock salt
2 tsp tumeric
2 tsp ground coriander

2 cups cooked chickpeas
1 flax egg – 1 tbsp freshly ground flax mixed with 2 tbsp warm water and allowed to sit for 5 minutes *see note