Sunday, August 28, 2011
Moroccan Chickpea Patties
This is not a Rachael Ray dish. You will not have this on the table in 30 minutes or less.
This is a dish that you will spend an hour or more making and will dirty your food processor three times.
You could easily serve these badboys with a simple lemon tahini sauce and call it a day.
I tend to go into freak out mode if I don't get my daily dose of vegetables, so I normally go the extra mile and pair these with some simply steamed broccoli and miso whipped sweet potatoes.
I make this recipe whenever I have a can of chicpeas on hand. I figure it's better than making hummus and eating the ENTIRE batch myself.
It's also one of the few ways I can get my husband to eat chickpeas. Yes, he's a garbanzo hater. Issues, I know.
Moroccan Chickpea Patties (from vive le vegan by dreena burton) Serves 4
1 tablespoon olive oil
1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups)
1⁄8 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup red bell pepper, chopped
2 cups cooked chickpeas (garbanzo beans)
1 medium clove garlic, chopped
1-1/2 tablespoon apple cider vinegar
2 tablespoons olive oil for purée
2 teaspoon freshly grated ginger
1⁄2 teaspoon sea salt
1⁄4 teaspoon cumin
3⁄4 teaspoon paprika
1⁄8 teaspoon cinnamon
1⁄3 - 1/2 cup sliced green onions
1/2 cup good quality breadcrumbs (see note)
3 tablespoons sesame seeds
1⁄8 teaspoon sea salt
1 tablespoon olive oil for frying patties
In a skillet over medium heat, heat the oil. Add the fennel, salt and pepper and cook for 5-6 minutes. Add the red pepper and cook for another 5 minutes or until the fennel has softened. Remove from heat.
In a food processor, combine the chickpeas with the garlic, vinegar, olive oil, ginger, salt, cumin, paprika and cinnamon and purée until the mixture becomes smooth (scrape down the sides of the bowl as needed). If still a little chunky, add a touch more oil or water, and purée again until smooth. Transfer the mixture to a large bowl, and stir in the fennel/red pepper mixture and green onions. Stir through to combine well. If you have the time, refrigerate for at least an hour—the mixture will firm up and be easier to shape.
Mix the breadcrumbs, sesame seeds and sea salt, and pour onto a plate. Take a mound of the chickpea mixture (roughly 1/3 cup) and form patties; then dip both sides in the breadcrumb mixture.
In a skillet over medium heat, heat the oil and fry the patties for about 7-9 minutes on each side, until lightly browned (flip only once or twice to prevent breaking up patties).
Lemon Tahini Sauce
1/3 c. tahini
1 lemon, juiced
1/4 t. salt
1 large clove garlic, minced
1/4 c. water (more or less depending on how thick you like your sauce)
Place all ingredients except water in a food processor. With motor running stream in water. Taste and adjust lemon, garlic and salt depending on personal preference.
Miso Whipped Sweet Potatoes
2 lb sweet potatoes, peeled cut into 1" chunks
1-2 T. miso
salt, to taste
Boil sweet potatoes until fork tender. Allow to cool a bit, then transfer to a food processor. Add miso and a pinch of salt. Process until creamy.
broccoli + steam.