No need to use powdered mix or go out to a restaurant — making this vegetarian entree from scratch is surprisingly easily.
Mashed chickpeas are combined with onion, bread crumbs, egg and herbs, and fried. Serve with the cucumber sauce in a pita with tomatoes.
Prep time: 20 minutes
Cook time: 10 minutes
Total time until ready: 1 hour (30 minutes to chill sauce)
Servings: about 4 people (makes about 12 patties)
1 (15 ounce) can chickpeas (garbanzo beans), drained
chopped ½ cup fresh parsley
2 cloves garlic
chopped (can use minced garlic from jar)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs oil for frying
1 (6 ounce) container plain yogurt
½ cucumber ‐ peeled, seeded, and finely chopped
1 teaspoon dried dill weed salt and pepper to taste
1 tablespoon mayonnaise
- In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 10‐12 balls and then flatten into patties.
- Heat 1 inch of oil in a large skillet over medium‐high heat. Fry patties in hot oil until brown on both sides.
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.