Chickpea Patties with Minted Yogurt Sauce

I served these yesterday at a catering function as the “Vegetarian Option” and they were a big hit! They are similar to falafel but have a softer texture and use canned chickpeas so they are easier to make. I made up this recipe after not finding what I wanted online so enjoy! These little cakes are great for kids and excellent as a side dish or main course for Meatless Mondays. Serve with the yogurt sauce recipe I provide here or just plain yogurt or sour cream.

Chickpea Patties

 

28 oz can chickpeas, drained

1 tsp parsley, chopped

1 tsp mint, chopped

1 tsp cilantro, chopped

Juice and Zest of 1 lemon

2 cloves garlic, minced

2 Tbsp plain bread crumbs

1 egg, beaten

Salt and Pepper to taste

In a food processor, puree the chickpeas to coarse paste. It should seem pasty but you should still see larger pieces of chickpea. This happens very fast. In a large bowl, combine the remaining ingredients well. Blend in the chickpeas using your hands. The consistency should be like cookie dough. Taste the mixture and adjust the seasoning as necessary. Form the dough into patties by rolling balls and then flattening them out gently. I use a #24 size ice cream scoop (1.5 oz) which yields patties about 1 1/2 – 2 inches across. I found this dough to be very easy to work with.

In a large skillet over medium high heat, add 2 tbsp olive oil to the pan. Let the olive oil get hot then add your cakes to the pan. You can fill the pan but do not over crowd the patties. Work in batches. Leave the patties alone once you put them in the pan for at least 3 minutes before you start checking for brown-ness. They should be dark golden brown before you flip them over. Do not check very often, just let the patties sit in the pan. Once they are dark golden brown, flip and repeat. I usually add a little more oil for the other side by drizzling around the edge of the pan. Remove the browned patties to a paper towel-lined tray. Repeat with remaining patties.  Serve patties with yogurt sauce.

 

Minted Yogurt Sauce

2 (7oz) containers plain Greek yogurt

2 Tbsp fresh mint, chopped fine

1 Tbsp olive oil

Salt and Pepper to taste

Combine ingredients and refrigerate for 15 minutes. Serve with patties.

 
June 2019
M T W T F S S
« Dec    
 12
3456789
10111213141516
17181920212223
24252627282930

Error: Twitter did not respond. Please wait a few minutes and refresh this page.