In her natural whole vegetarian kosher cuisine cookbook, Nutrilicious, Edith Rothschild offers this recipe for Chickpea Patties. They are a practical protein stand-by that can be eaten hot, cold or at room temperature, either by themselves or in a sandwich.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onions
- 1/3 cup finely diced carrots
- 1/2 cup finely diced celery
- 3/4 cup finely diced sweet red pepper
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1 1/2-2 tablespoons organic soy sauce
- 1 cup cooked chickpeas
- 1/8 cup tahini
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Cover a medium baking pan with parchment paper, and reserve.
3. In a large skillet, heat oil and add the onions, carrots, celery, red pepper and parsley. Saute for 7-8 minutes.
4. Add the garlic powder, cumin and soy sauce, mix all together and saute another 30 seconds.
5. Place the chickpeas in a food processor with the tahini, and process until mashed. (You may need to scrape the sides of the bowl a few times).
6. In a large bowl, combine the vegetables in the skillet with the chickpea mixture, and adjust seasoning.
7. Form patties (2 1/2 inches in diameter). Place on the baking sheet. Bake 12-15 minutes on one side, turn them over, and bake 10-12 minutes on the other side.
YIELDS: 10 patties
HELPFUL HINT: These patties can be frozen in individual portions.
SOURCE: Nutrilicious by Edith Rothschild (Feldheim Publishers, May 2007).
2. Cover a medium baking pan with parchment paper, and reserve.
3. In a large skillet, heat oil and add the onions, carrots, celery, red pepper and parsley. Saute for 7-8 minutes.
4. Add the garlic powder, cumin and soy sauce, mix all together and saute another 30 seconds.
5. Place the chickpeas in a food processor with the tahini, and process until mashed. (You may need to scrape the sides of the bowl a few times).
6. In a large bowl, combine the vegetables in the skillet with the chickpea mixture, and adjust seasoning.
7. Form patties (2 1/2 inches in diameter). Place on the baking sheet. Bake 12-15 minutes on one side, turn them over, and bake 10-12 minutes on the other side.
YIELDS: 10 patties
HELPFUL HINT: These patties can be frozen in individual portions.
SOURCE: Nutrilicious by Edith Rothschild (Feldheim Publishers, May 2007).
