You’ll need for 4 servings:

• 1 can chickpeas (400g net weight / 15 oz)
• 1 sweet onion, cut into small pieces
• 1/2 to 1 tablespoon of dried parsley
• 2 cloves of garlic, chopped (NOT pressed!!)
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander seeds
• 1 teaspoon salt
• 1 dash of freshly ground black pepper
• 1 dash of pepper flakes
• 1 teaspoon of lemon juice or try lime juice which gives it a different zing!
• 1/2 teaspoon of baking powder
• 1 tablespoon of olive oil extra vierge (cold pressing)
• bread crumbs, about 1/2 cup or 115g (dry)
• peanut oil for frying (do NOT use olive oil!)

Tip for vegans: leave out the egg and try agar agar or something similar instead to bind the mashed chickpeas.

Directions:

1. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. In the middle of each patty, press a small hole with your thumb. This will help keeping the patties flat while frying.
3. Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Source:

• Allrecipes.com

Posted under Mediterranean Cuisine