Chickpea Patties with Red Onion and Cilantro Salad
⏳ Time
30 minutes + 12 hours 30 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Chickpea patties with a salad of red onion and cilantro
Ingredients
- Chickpea - 7.9 oz
- Coriander essential oil - 1 teaspoon
- Butter - 1.8 oz
- Toasted Cumin Seeds - 1 teaspoon
- Onion - 1 head
- Green peppercorns - 1 piece
- Garlic - 3 cloves
- Mild Chili Spice - 2 pieces
- Turmeric - 1 teaspoon
- Cilantro - 1.4 oz
- Yogurt powder - 17.6 oz
- Lemon - ½ piece
- Egg white - 1 piece
- Coarsely Ground Rye Flour - 3 tablespoons
- Spanish onions - 1 head
- Salt - to taste
- Vegetable Oil - 2 tablespoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the chickpeas in cold water overnight. Drain the liquid, cover with clean cold water, add a pinch of salt, bring to a boil, and simmer for 30 minutes. Drain the liquid.
Step 2
Chop the cilantro leaves, reserving a few sprigs for garnish.
Step 3
Grate the zest of half a lemon and squeeze the juice.
Step 4
Peel and slice the red onion into thin half-rings, mix with a teaspoon of grated lemon zest and lemon juice (reserve 2 teaspoons of juice for the patties), add 3 tablespoons of chopped cilantro leaves, and let it steep for at least 30 minutes.
Step 5
Toast the coriander and cumin seeds for 1–2 minutes (the seeds should brown and start to pop). Transfer to a mortar and grind.
Step 6
Peel and finely chop the onion, green pepper, chili pepper, and garlic. Melt the butter in a pan, sauté the chopped onion, peppers, and garlic for 5 minutes until they become soft. Add the spices and turmeric, and cook for another 30 seconds.
Step 7
Process the chickpeas in a food processor, mix with the remaining chopped cilantro, add the onion mixture, 3 tablespoons of yogurt, 2 teaspoons of lemon juice, and the remaining grated lemon zest. Mix well, season with salt and pepper.
Step 8
When the mixture cools slightly, shape it into 8 patties, brush each with beaten egg, and coat in flour. Fry on both sides in vegetable oil until golden brown (about 1 minute on each side).
Step 9
Drain the oil and serve with the red onion salad and yogurt.
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