Now Your Turn


Main Course | April 29, 2014 | By



2 cup cooked  chickpeas

1/4 cup grated zucchini

2 garlic cloves, smashed

1 small yellow onion, cut into 1-inch pieces

1/4 cup chopped parsley

2 tablespoons chopped mint

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cayenne

1/4 teaspoon baking soda

3/4 teaspoon salt

Juice of 1 lemon

1 egg, lightly beaten

5 tbsp plain flour

150 gr  breadcrumbs

1/2 cup safflower or canola oil



Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpeas mixture. Stir in the herbs and add  egg, flour and breadcrumbs.Cover and chill batter infridge 30 minutes.Heat oil in a large skillet over medium heat. When oil hot  drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.To serve, toast pitas or naan breads . Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with avocado and Tahini dressing.



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Georgia Bitay