Crispy Chickpea Patties
Ingredients
1/3 cup (75 mL) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup chopped mixed vegetables
1 tsp (5 mL) ground cumin
1 tsp garam masala
1 tsp tumeric
1/4 cup (50 mL) chopped fresh parsley
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg
1/4 cup (50 mL) all-purpose flour
chunks of feta cheese
1/2 tsp (2 mL) each salt and pepper
Yogurt dill Dip:
1/2 cup (125 mL) Balkan-style plain yogurt
1 tbsp (15 mL) chopped fresh dill
Pinch each salt and pepper
Yogurt Dill Dip:
Mix yogurt and dill in a bowl. Set aside.
Chickpea Patties:
In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, mixed vegetables and spices, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside.
With a hand blender, puree chickpeas until smooth. Transfer to large bowl; mix in vegetable mixture, egg, flour, cheese, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.
In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate.
*Next time I would try baking these.
Serve patties with yogurt dill dip.
Makes 20 patties
You can make these ahead of time and reheat in 375°F oven for 6 to 7 minutes.
