If you like chickpeas you will love these curried chickpea patties. If you are not sure that you like them, just give the tasty patties a chance. When the meaty peas/beans* are mashed, spiced and sautéed in olive oil, you may change your mind about the healthful chickpea.
2 cans (15 oz. each) chickpeas
1 cup chopped onions
4 or 5 small garlic cloves
1/2 cup of water with squeeze of fresh lemon juice
1/4 tsp. ground turmeric (or ground ginger)
2 1/2 tsp. ground cilantro
1/2 tsp. ground cumin
1 cup of flour. Add 1 tblspn to dry mix of spices. Save remaining flour for dredging patties
Salt and black pepper to taste
Olive oil for frying
In blender place chickpeas with liquid, onions, garlic and water. Make a coarse blend so texture remains. Mix all dry ingredients together in a medium bowl. Add blender mix to dry mixture and stir to make a batter. Spoon chickpea batter into your hands, roll into a ball, then flatten patties to make small a ‘one or two bites’ sized servings. Dredge very lightly in flour with salt and pepper to taste added. Heat oil over medium high heat. Place patties in oil and sauté until lightly golden on each side. Drain on paper towel. Serve warm.
Serves 4 to 6
Baby sweet peas with minted yogurt served on the side completes a delicious meatless meal. Although bread is not necessary, warmed pita bread drizzled with olive oil and thinly sliced beefsteak tomatoes a perfect addition to this entree. One split pita round makes four servings. Also, don't think about the "I'm eating two kinds of peas." thing--just enjoy.
Hints and ideas:
*Chickpeas are wonderful chilled and eaten plain. Keep a can in the fridge and when you want a snack, open can, drain, eat.
*Chickpeas are also called garbanzo and cici/ceci beans.
*Serve patties topped minted yogurt. Add one tablespoon to one 8 oz. cup of plain yogurt, stir and serve. Also good with brown warm gravy.
*If you decide to make sweet peas your side dish, use baby peas. You may find them listed as 'petite pois' also. The smaller peas have a more delicate flavor and better eye appeal.
*Thinly sliced tomatoes and provolone cheese on warm olive oil drizzled pita is also great with a salad of mixed greens and thin slices of Bermuda onion. Use a good balsamic vinegar and add olive oil to make a nice dressing. Beat or whip the dressing until it emulsifies.
**One whole pita round will serve 2, When opened and cut into 8 quarters.