Chickpea patties
| Prep-time | Bake-time | |
|---|---|---|
| 7 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 300 grams (1 ½ cup) chickpeas, Ardo
- 1 medium coarsely chopped onion
- 200 grams sweet potato, grated
- 1 clove of garlic, finely chopped, Ardo
- ½ cup parsley, coarsely chopped
- ½ cup fresh coriander, coarsely chopped
- 1 tsp cumin, ground*
- 1/2 tsp pepper, black, Maldon
- 1 tsp smoked paprika
- 1 tsp salt, Maldon
- 1 pinch of chilli powder
- 1 Tbsp tahini paste
- 4 Tbsp oats
- 2 Tbsp wholemeal flour (or plain flour)
- Olive oil for the pan,Minerva
METHOD
1. Place the chickpeas in the bowl of a food processor with a metal blade. Add the onion, garlic, parsley, coriander, cumin, black pepper, paprika, salt, chili powder, oats and tahini.
2. Grind until the ingredients are very finely chopped but not completely mushed.
3. Press some of the mixture into your fingers.
4.If it comes together and stays together then the mixture is ready. Put the mixture in a bowl and mix with the crushed sweet potatoes and flour.
5.Take about a spoonful of the mixture and make small balls with your hands. Press the balls a little with the palm of your hand.
6. Place non-stick paper on a flat baking pan. Drizzle some olive oil on the paper and place the chickpea patties.
7. Brush the patties with a little extra olive oil and bake in a preheated oven at 220˚C for 25 minutes, turn them over and bake for another 15 minutes depending on the oven. Serve immediately with tahini dip.
Kali Orexi!
* this product is not available at foodhaus stores
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