17-06-2020
Ingrédients principaux
- 1 oignon
- 1 boîte de pois chiches ou 1 1/2tasse ou 330 gr. de pois chiches cuits
- 2-3 belles gousses d'ail
- 2 boîtes de pois chiche rincés
- 1/2 tasse de persil haché grossièrement
- 4 cuillères à soupe de fécule de patate (ou maïs)
- 2-3 cuillères à thé de sel
- poivre
- 2 cuillères à thé de cumin
- 1 cuillère à thé de poivre de cayenne (optionnel)
- 2 tablespoons chickpea flour + extra 3 tablespoons for coating grape seed oil for cooking
Direction
- In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool.
- In a food processor, process the chickpeas until they turn to a slightly textured paste, be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in onion and garlic, salt, pepper, turmeric and cayenne pepper and mix to fully combine. Turn the food processor off and stir in the chopped parsley.
- (If you do have kids, I would omit the cayenne pepper entirely as most kids are not into spicy foods. Or divide the batch into two and season them differently for kiddos and adults.)
- Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers.
- Reheat that same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.
- Serve with a big salad for a healthy lunch or dinner. Or with cut up veggies on the side for kids. Makes a great party small-plates or potluck party dish! Enjoy!