Chickpea Patties
Main Dishes • Author's
Description
These chickpea patties are not far from falafel: tahini is mixed into the filling along with other ingredients. However, thanks to shallots and spices, the overwhelming pea flavor takes a back seat, and the addition of flaxseed noticeably increases the protein content (which is especially scarce during fasting). In short, these are not just patties, but a marvel—delicious, nutritious, and their ingredients do not violate any dietary restrictions. To avoid the sin of monotony and achieve flavor harmony, serve the chickpea patties with something expressively plant-based: guacamole, tomato salsa, or ajvar.
Ingredients
- Chickpea 5 oz
- Chickpea 30 oz
- Shallot 5 oz
- White Cabbage 5 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Flaxseeds 0 oz
- Garlic chips 0 oz
- Tahini 0 oz
- Black Cumin (Cumin) 0 oz
- Panko breadcrumbs 5 oz
Step-by-Step Guide
Step 1
Before cooking, it is recommended to soak chickpeas in room temperature water for about 12 hours. The ratio of chickpeas to water should be 1:4. Never pour hot water over them, as this will only make the chickpeas harder.
Step 2
Cook the peas in the following order: after soaking, rinse the peas and cover them with cold water. Bring to a boil, skimming off any foam that forms. Drain the first water and pour hot water over the peas. Leave to cook until fully tender, which usually takes 1 to 2 hours.
Step 3
After boiling, you can drain the chickpeas in a colander.
Step 4
Shape the chickpea mixture into a round, flattened patty about 2–2.5 cm thick, similar to pancakes.
Step 5
Mix everything together and shape into patties. Before shaping, sprinkle with chickpea flour to prevent sticking to the work surface.
Step 6
Place the prepared items on a baking sheet and bake at 180–390°F until fully cooked.
Step 7
This dish can be served with various side dishes, but it is not advisable to pair it with cabbage.
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