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[personal profile] drcuriosity
From Cooking
1t Baking soda
1t Coriander
1t Cayenne pepper
1t Cumin and lemon spice mix
2t Smoked paprika
2t Paprika
3t Za'atar
3t Salt

Approx. 200-250g (dry) chickpeas, soaked
Some sundried tomato
0.5t minced garlic
Small bunch of parsley
7 slices white bread (5 slices toast cut), soaked and drained (well, put in warming drawer)

  1. Blend chickpeas
    From Cooking
  2. Add spices and blend in
    From Cooking
  3. Add tomato, garlic, parsley and blend in
    From Cooking
  4. Add bread and blend in
    From Cooking
  5. Add salt to taste

End result:
They cook through faster and a bit darker than the previous variety, though that could be because I didn't refrigerate the mix first. The half-teaspoon of cayenne came out just right - enough bite to notice in the taste, but little in the way of lasting heat.


  • If I were going to do it again, I might add another slice or two of bread to bind the patties together better without further drying of the mixture.
  • Another alternative to try might be crumbing the outside before frying.
  • More sundried tomato for next time, or possibly tomato pureed and rendered down in a saucepan and left somewhere to dry out a bit.
  • Could use some lemon juice as per the original green ones, but probably only 1/4 of a lemon per 250g.

Date: 2009-03-09 03:43 pm (UTC)
From: [identity profile] sushidog.livejournal.com
I don't know if you're vegan, but if not, a bit of beaten egg would bind them without drying them out. You could put some in the mix, and use the rest to crumb them?

Date: 2009-03-09 05:49 pm (UTC)
From: [identity profile] aigantighe.livejournal.com
Om nom nom..

What's the book on your bed in the first photo?

Date: 2009-03-09 06:37 pm (UTC)
From: [identity profile] aigantighe.livejournal.com

Let me know how it is.. I'm churning my way through Knowing What Students Know: The Science and Design of Educational Assessmentby
the NRC Committee on the Foundations of Assessment (Pellegrino et al). It reads like a government document, but is really thorough.

Read How to Solve It not too long ago, too, which you would probably find interesting - it's from the 1940s, and addresses good heuristics for general problem solving. It's been really valuable for me..

Catch you online sometime..

Date: 2009-03-13 10:39 pm (UTC)
From: [identity profile] atropus.livejournal.com
Adding bread, huh? I didn't realise that was a regular feature of that kind of recipe. It seems very similar to something I used to cook in my 1st year, only I called it Green Mush. In my version I didn't patty it, and the legume component was mostly green split peas ;-)

Date: 2010-08-25 10:55 pm (UTC)
From: [identity profile] micheinnz.livejournal.com
I do declare your food processor to be larger than mine -- I had to do the blending part in two batches. After pureeing the chickpeas and mixing in the spices I transferred everything to a bowl and mixed with a spatula.

Oh, and I had no za'atar, so this is the result without (and with a boatload more garlic). And an egg instead of bread.

They came out really nicely, although next time I'll use a lighter hand on the smoked paprika, cayenne and salt. The recipe made enough for two dinners for the three of us.


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