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olive oil onions garlic ground cumin carrot chickpeas Tahini parsley chickpea flour baking soda salt lemon
Viewed: 9 - Published at: 3 months agoIngredients
- 2 tablespoons olive oil
- 1 1/2 cups onions, minced (I used more like 1/2 cup)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup carrot (finely chopped or shredded)
- 1 1/2 cups cooked and drained chickpeas (one 14 ounce can, drained)
- 1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter
- 1/4 cup parsley, minced (I used about 1 1/2 tbsp. dried)
- 1/3 cup chickpea flour or 1/3 cup white flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 lemon, juice of
Method
- Heat 1 T of oil and saute the onions over medium heat, stirring frequently, until they soften, about 5 minutes.
- Add the garlic, cumin, and carrot and saute for two more minutes.
- Transfer to large bowl or food processor and add the chickpeas.
- Mash or process until mushy.
- Stir in tahini and parsley and lemon juice.
- Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas.
- Flour your hands, shape mixture into four patties, and dust them with flour (I added the flour to the bean mixture. here).
- Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown or spray with cooking spray and cook that way for less calories.
- Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side).
