Herbed Chickpea Galettes
Ingredients
- 500 gChickpea (cooked and well drained)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcFresh cilantro (chopped)
- 30 gChickpea flour (for binding)
- 1 tspCumin ground
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 50 mlExtra virgin olive oil (for frying)
- 1 tspSumac
Method
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.
- 1
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
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
Stir in the herbs, onion, garlic, and chickpea flour. Form palm-sized patties, packed tightly so they don't crumble during cooking.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a dry pan to regain the crispiness.
