Herbed Chickpea Galettes

A golden crust that cracks under the tooth, revealing a soft green center. The scent of warm cumin mingles with the freshness of crushed herbs.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 613
• Protein: 28 g
• Carbs: 69 g
• Fat: 21 g

Ingredients

• 500 g Chickpea ( cooked and well drained )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Fresh cilantro ( chopped )
• 30 g Chickpea flour ( for binding )
• 1 tsp Cumin ground
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 50 ml Extra virgin olive oil ( for frying )
• 1 tsp Sumac

Instructions

1. Aromatic preparation

   Finely chop the onion and garlic. Coarsely chop the parsley and coriander; we want to see the herb pieces in the patty for freshness.

2. Working the dough

   Pulse the chickpeas with the cumin, sumac, salt, and pepper. Stop when you get a wet sand texture that clumps together when pressed. Do not make a smooth puree.

3. Shaping and binding

   Stir in the herbs, onion, garlic, and chickpea flour. Form palm-sized patties, packed tightly so they don't crumble during cooking.

4. Searing the patties

   Heat the olive oil in a pan. When it shimmers, add the patties. Let them crust for 4 minutes per side until they are well browned and release easily.

Chef's tips

• If the dough is too sticky, let it rest for 30 minutes in the fridge; it will be easier to handle.
• Do not overcrowd the pan, otherwise the oil temperature drops and the patties absorb the fat instead of searing.

Storage

Keeps for 3 days in the fridge. Reheat in a dry pan to regain the crispiness.