An easy vegan recipe made from a few ingredients in the pantry. For a shortcut to the recipe, you can use canned chick peas. It works equally well @sarchakra
COOK TIME: 30 mins
PREP TIME: 20 mins
YIELDS: 3-4
Ingredients
- Chickpeas 2 cups
- Salt
- Cilantro small handful, chopped
- Black peppercorns 2 tsp
- Paprika 1 tbsp
- Garlic 3 cloves
- Onion 1 small, chopped
- Cumin seeds 1 tbsp
- Pickled jalapeños 2 tbsp
- Oat Flour 2 tbsp
- Cardamom powder 1 tsp
- Coriander powder 1 tbsp
- Lemon juice 1 tbsp
- Neutral oil for frying
Method
- Soak chickpeas the night before in water. Drain the water and rinse it out the next day. Put in fresh water and cook the chick peas till done. I used a pressure cooker and it takes me about 8-9 whistles. I wanted to use the water from the boiled chick peas to make meringues. Therefore I did not add any salt when I was boiling the peas. When cooked and cooked, drain the chickpeas. Reserve the water for meringues. It is easy to do and delicious.
- In a food processor add the following: drained chickpeas, salt, garlic, onion, black pepper, paprika, jalapeños, cumin seeds, cinnamon, coriander powder and chopped cilantro. Pulse it to a coarse paste. Add lemon juice.
- Refrigerate for at least a couple of hours. Form into patties with an ice cream scoop.
- Heat oil. Pan fry 5-6 patties at a time. Drain in kitchen towel. Serve with salad and toasted Naan bread.
sarchakra 