MIKE'S CHICKPEA PATTIES

Posted On: 2015-02-04 09:45:03

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.

 


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