Wednesday, March 9, 2011

Chickpea Patties

These were like a cross between falafel and a veggie burger.  So good.  I saw them over at Oh She Glows and bookmarked them right away because I knew they would be great for lunches, and I love any food that is even remotely Greek.  Anything involving chickpeas, olives, or feta is a winner with me.  And only partially because I wish I was on vacation in Santorini.

All the ingredients went into the food processor with minimal prep, meaning there wasn't a lot of cleanup, and they came together quickly.  

Chickpea Patties
adapted from Oh She Glows, who adapted from Savvy Eats
Two 15 oz. cans chickpeas, drained and rinsed (3-4 cups)
2 small carrots, rough chopped
1 small onion, rough chopped
2 cloves garlic, peeled and crushed
1/2 lemon, juiced
1/4 cup olive oil
1/2 cup sesame tahini
2 tsp cumin
1 tsp kosher salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup whole wheat flour

Preheat oven to 375 degrees.  Line a baking sheet.  I used a Silpat, but foil would work as well.

In the food processor, combine the onion, garlic and carrot.  Pulse 10-15 times until chopped finely.

Add in the chickpeas, lemon juice, olive oil, tahini and spices.  Process until well mixed, using a spatula to scrape the sides down, if necessary.

The final mixture is pretty sticky.  Also, it looks vaguely like cat food.  
Using your hands, scoop about 1/3 cup of the mixture and form into a patty.  If your hands get too sticky, dip them in cold water.  
Arrange patties on your baking sheet and sprinkle with more paprika if you want to pretty them up a bit.
Bake at 375 for 20 minutes.  Using a spatula, gently flip the patties and bake for an additional 10 minutes.  They should be lightly browned.  Allow to cool for a few minutes on the baking sheet before packing them away.  Otherwise they can crumble and you'll have to eat all the broken pieces right then. 
Today we had these on toasted buns with lettuce, hot sauce, cucumber, feta and tzatziki (plain greek yogurt, cucumber, garlic, dill).  I think they will also be great over a salad, or in a wrap or pita.  Put the extras in the fridge (I would imagine they'd freeze well, too, layered between wax paper), and reheat in the oven for eating.  


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