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[personal profile] drcuriosity
From Cooking
Ingredients:
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)

Method:
  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.

Commentary:

  • 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.
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drcuriosity

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