Grain rolled with herbs

This is a recipe I learned in the macrobiotic learning path, presented here with my interpretation and adaptation to the cannabis context. Before, I only knew this egg-based recipe and this one surprised me positively. I suggest you try this vegan option, it's delicious! Cannabis added here is a personal option and, in a medical context, an appropriate dose should be used for each specific case, preferably under the indication, prescription and monitoring of a health professional.

Ingredients:

100g chickpeas
100 ml water
1 tsp curry powder
1 tsp ground cumin coffee
1 tsp of sea salt
1 raw onion (optional)
1 clove of garlic
1 fresh chilli
1 tbsp chopped fresh coriander
5 g cannabis
1×4 c/ soup oil for frying (divide the mixture into 4 doses according to the size of the skillet. I use an iron skillet, but you can do it on a plate or non-stick tray and in larger or the total amount)

Preparation:

Soak the grain for 48 hours, changing the water at least 4 times during soaking.
Drain and wash the grain.
Process the chickpeas in the food processor together with the water, onion, garlic, curry, cumin and salt.
Add the chopped coriander, the chilli and the onion stem cut into thin slices.
On the skillet spread 1 tbsp of olive oil and 1/3 of the finely ground cannabis. Bring to a low heat for 1 minute and pour 1/4 of the chickpea mixture thin and evenly. Increase the heat to medium flame and when it is golden and fluffy on the bottom and cooked without liquid on top, it is ready to roll with the help of a spatula.

Good high-petite ???‍?
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*From an early age, Luís Narciso was passionate about cooking. Among her cooking books and magazines, her first home experiences were a close influence of her grandmother or of leading professional cooks, such as her friend Marco Fonseca's mother, whom she watched in her day-to-day cooking and work. In 2003, he joined the Food Production course at ESHTE (Escola Superior de Hotelaria e Turismo do Estoril), where he acquired technical knowledge and especially the opportunity to do an internship at the Macrobiotic Institute of Portugal (IMP), where he confirmed his fascination with the dynamics of nutrition and the human organism, through vegan cuisine, with nutraceutical principles and ancestral holistic practices, aimed at physical, mental and spiritual balance. She took the Macrobiotics course at IMP and 2016 opened a 6 Senses online pastry shop — healthy, personalized and market-oriented gluten-free and macrobiotic. He is currently a student in the field of health through cannabis and cannabinoids, aromatherapy, superfoods such as cocoa, and "gut healing", in order to regulate and optimize the nervous, endocannabinoid, digestive and intestinal flora systems, with the introduction of foods fermented and probiotics in the diet, with notable benefits for health and physical well-being in general.