I love chickpeas, they are so versatile, from hummus to delicious falafel. This recipe is quite simple and a quick and healthy meal in just minutes. This mixture is also great for making vegan hamburger patties and sliders too.
Yield: 4 servings
2 cups chickpeas (canned or cooked from dry beans)
1/3 cup water
1 tbsp. chopped cilantro
1/4 tsp. cinnamon
1/2 tsp. smoked paprika
1/4 tsp. dill
1 tsp. turmeric
1/4 tsp. salt, or to taste
pinch of celery seeds
Wash and pat dry the cilantro and mince the whole stem and leaves.
If using canned chickpeas rinse and drain well.
Heat a small pot with the chickpeas, water, and all spices on medium heat. Cook for 5-7 minutes until hot and spices are well coated. Take off heat and add in the cilantro.
Using a food processor or immersion blender pulse until the mix is mashed well. You may need to add a little water like 1-2 tbsp. It should feel pasty, but not stick to your fingers. If the mixture is too wet, add in a little flour.
Heat a saute pan up to medium heat with a little oil. Using a scoop or spoon ball out the mixture on the pan and try not to overcrowd them. Cook on each side about 3-5 minutes, just until a little golden on each side.
Serve over pita bread and fresh cut vegetables, quinoa, couscous, or rice. Top with more fresh cilantro and enjoy.