Cajun Chickpea Patties

These simple and spicy patties are great for any kind of meal, whether it be a wrap for lunchtime or served on a bed of kale or collards with some quinoa for dinner, it always hits the spot.  I paired my cajun patties with some homemade Cilantro Tahini Dressing and it was mm mm delicious.  The great thing about this recipe is that you can choose to make it as spicy or as mild as you’d like.  I like it when the spices dance a little bit in my mouth but not over powering the taste of the veggies & peas.  The Tahini Dressing helped to balance out the flavors  and was especially tasty on the greens!   Try it how you like and let me know what you discover…

CAJUN CHICKPEA PATTIES

Makes 12 patties

1 tbsp olive oil
1/2 cup diced onion
2-4 cloves garlic
1/2 cup diced red pepper
1 28 oz can chickpeas, rinsed and drained or 3 1/2 cups dried beans
1 tsp thyme
1 tsp paprika (or to taste)
pinch of cayenne (or to taste)
1 tsp hot sauce of your liking (or to taste)
2 tbsp chopped parsley
2 tbsp flour
1 tbsp cornstarch
salt & pepper to taste

*I didn’t try this but I thought maybe some kernels of corn would be great in there as well..

1.  Heat oil in a pan over medium heat.  Saute onion, red pepper & garlic for 5 – 7 minutes until softened.  Remove from heat.

2. Place the chickpeas in the food processor along with the onion mixture.  Pulse until the chickpeas are no longer whole but don’t over do it (the texture is nicer when it isn’t completely smooth).

3.  Place the chickpea mixture in a bowl and add all your spices.  Mix well.  Add the flour and cornstarch and mix well.  If the mixture is too warm to form into patties place in the refrigerator for 10 – 15 minutes.

4.  Lightly oil a cookie sheet and arrange your patties on it.  Set the oven for 350 and let them brown up on either side (I feel like this took around 20 minutes but check every 10 or so).  If you’d prefer to fry them on the stove you can do that as well.    Heating up the oil and frying them for 2-3 minutes on each side.  Saute up some kale, collards & garlic to go along with it.

 

CILANTRO TAHINI DRESSING

8 tsp olive oil
4-6 cloves of garlic, chopped
1/2 cup tahini
2 tsp balsamic vinegar
1/2 tsp salt
juice of 1 lemon
several dashes of fresh black pepper
1/2 tsp paprika
1/4 cup lightly packed fresh cilantro or parsley
1/2 cup cold water

1. Heat the garlic in 6 tsp of the olive oil in a small saute pan over very low heat for about 2 minutes (just until it’s fragrant).

2. Place the heated garlic and all the other ingredients except the cilantro into the food processor or blender, and blend until smooth. Add the cilantro or parsley and pule until it is very finely chopped bu not pureed. Refrigerate for a 1/2 hour in an airtight container. You may need to mix in a little extra water once it’s chilled. Enjoy!

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