Curry Chickpea Patties

Chick peas are not just for hummus. A little Indian spice mix adds so much flavor to an already tasty snack. You will need a food processor for this recipe.

Ingredients:

1 29 ounce (822 g) cans of chickpeas, drained

1 red onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 mL) cilantro, finely chopped

1 teaspoon (5 mL) curry powder

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) ground cumin powder

1/2 teaspoon (5 mL) ground coriander powder

1/4 teaspoon (1 mL) cayenne powder

2/3 cup (75 g) flour

2 eggs, lightly beaten

1 tablespoon (15 mL) vegetable oil

vegetable oil for frying

Cooking It:

In a frying pan, heat the tablespoon of oil and add the red onion. Cook over medium heat until for 2 to three minutes. Add the garlic, salt, curry powder, cumin, coriander, and cayenne. Mix and cook for another minute. Take the pan of the flame and let cool for a couple of minutes.

To the food processor, add the chickpeas, eggs, cilantro, and cooled onion mix from the pan. Blend until smooth.

In a large bowl, add the chickpea mix. Fold in the flour. Put some flour on your hands to avoid having the mix stick to them. Shape the mix into patties.

Heat about a 1/2 inch (1.5 cm) of oil over medium heat in a large frying pan. Cook each patty for about three minutes. Flip the patty over and cook an additional three minutes. Remove from pan with a slotted spatula and place on a plate with paper towels to absorb any excess oil.