MIKE'S CHICKPEA PATTIES
Makes 3-4 servings
INGREDIENTS:
Patties:
1 cup Chickpeas
1 onion, chopped
3-4 garlic cloves, minced
1/4 cup fresh chopped parsley
1/3 cup water
1-2 Tablespoons sunflower oil (optional)
1 teaspoon ground cumin
Corn semolina
Black pepper & salt, to taste
Tahini parsley sauce:
1/2 cup almond milk
2 Tablespoons tahini or 6 Tablespoons soaked sesame seeds
1/3 cup fresh chopped parsley
1 tablespoon lemon juice
Salt, to taste
DIRECTIONS:
Note: If you decide to leave them raw, you may need to add more water while blending for a good consistency.
If you do steam the chickpeas, keep the water so that you can use it later in the recipe for added flavor.
In a frying pan, add the chopped onion, garlic, cumin & oil (or an equal amount of water) & cook for about 5 minutes or until softened.
Wait until the last minute to add the fresh parsley & toss.
Transfer the ingredients from the pan to a blender.
Add the Chickpeas, 1/3 cup of water & salt & pepper.
Blend until smooth. ~You may need to add more water as you blend (the same water used to steam the Chickpeas) so that all the ingredients are properly mixed.
~Do not let it become liquid- the mixture should remain thick.
When done mixing transfer into a large bowl.
Sprinkle some corn semonlina onto a flat surface to help form the patties & prevent them from sticking.
Using your hands, form 1/2 inch thick patties while rolling them in the semonlina.
Place the formed patties in the same pan where you previously fried the onions.
~You may add a little more oil or water.
Cook each side for just 2 minutes on medium heat, or until golden.
~You may serve them on a bed of sprouts (such as broccoli sprouts as shown on the picture) along with tomatoes, cucumbers & any other vegetables of your choice.
For the tahini sauce; simply put all the ingredients in a mixer & blend until smooth.
Sauce alternatives: mustard, salsa.