Chickpea Patties with Saffron Rice

Main Dishes | Indian cuisine

⏳ Time

1 hour 45 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Chickpea Patties with Saffron Rice

Ingredients

Chickpeas - 7.1 oz
Coarse Salt - 2 teaspoons
Coriander Seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Butter - 2 tablespoons
Sweet Red Onion - 1 head
Garlic - 3 cloves
Red Bell Pepper - 1 piece
Cilantro - 1 bunch
Natural Yogurt - 3 tablespoons
Lemon Juice - 1 tablespoon
Freshly ground black pepper - 1 teaspoon
Chicken Egg - 1 piece
Chickpea Flour - 3 tablespoons
Vegetable Oil - 3 tablespoons
Saffron - a pinch
Basmati rice - 1 tablespoon

Step by Step guide

Step 1

Soak the chickpeas overnight in water. Rinse them, cover with water, and add salt. Bring to a boil and cook for 40 minutes until soft. Drain the cooking liquid.

Step 2

Toast the cumin and coriander seeds in a dry skillet for 1–2 minutes. Grind them in a mortar or coffee grinder. In a skillet, melt the butter and sauté the chopped onion, garlic, and bell pepper for 5–10 minutes. Add the spices, stir, and sauté for another minute.

Step 3

Blend the cooked chickpeas and fresh cilantro — you need a textured 'mince', not a paste. Transfer to a bowl, add the sautéed vegetables, yogurt, and lemon juice. Mix thoroughly and season with salt and black pepper.

Step 4

Beat the egg. Form small patties about 1 cm thick from the mixture, dip in the egg, and coat with chickpea flour. Heat vegetable oil in a skillet and fry the patties for about 1 minute on each side until golden brown. Place on paper towels to absorb excess oil.

Step 5

Serve with saffron rice, garnished with fresh cilantro leaves. Soak the saffron in 2 tablespoons of boiling water and let it steep for 15 minutes. Heat oil in a skillet, add the rice, and stir to coat each grain with oil. Pour in the strained saffron water and an additional 2 cups of boiling water. Season with salt, stir, and cook covered on low heat for 15 minutes. Remove from heat and let it sit for another 10 minutes.