Name: Mediterranean Spiced Chickpea Patties with Pita & Minty Tahini Sauce
Cook time: 44 min
Total time: 44 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 eggs; 1 ½ English cucumbers; ¾ small pkg fresh mint; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 lemons; 1 ½ shallots; 6 whole grain pitas; cayenne pepper; cinnamon, ground; coriander, ground; cumin, ground; extra virgin olive oil; panko bread crumbs; salt; tahini

Mediterranean Spiced Chickpea Patties with Pita & Minty Tahini SauceMediterranean Spiced Chickpea Patties with Pita & Minty Tahini Sauce — a 44-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

3 eggs

1 ½ English cucumbers

¾ small pkg fresh mint

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ small pkgs grape tomatoes

3 lemons

1 ½ shallots

6 whole grain pitas

cayenne pepper

cinnamon, ground

coriander, ground

cumin, ground

extra virgin olive oil

panko bread crumbs

salt

tahini

Instructions

Wash and dry the fresh produce.

Drain and rinse the chickpeas in a colander; set aside to drain further.

Peel and mince shallots. Peel and mince garlic. Add chickpeas, shallots, and garlic to a large bowl; mash the beans with a fork or potato masher until beans are broken down.

Peel the carrots, then trim off the ends. Coarsely grate the carrots and add to the bowl.

Add eggs, bread crumbs, and spices to the bowl and stir ingredients to combine. Mash the beans with a fork or potato masher once more, until a cohesive mixture is formed.

Preheat a large nonstick skillet over medium-high heat.

Divide chickpea mixture into 24 portions. Using your hands, form each portion into a ball, then flatten into a 2-inch diameter patty.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place the chickpea patties in the skillet and cook until crispy and golden in color, about 5 minutes per side. Once done, transfer to a plate to cool slightly.

Juice lemons into the blender.

Pick mint leaves off the stems; discard the stems and coarsely chop the leaves; add to the blender.

Peel the garlic. Add garlic, tahini, and salt to the blender, and blend on high for 1-2 minutes to make a smooth sauce. Thin the sauce with 3-4 tbsp of cold water if necessary.

Toast the pita bread if desired, then slice into quarters.

Trim off and discard the ends of the cucumbers; slice the cucumbers crosswise into thin rounds.

Halve the grape tomatoes crosswise.

To serve, divide pita bread, chickpea patties, cucumbers and tomatoes between dishes and serve with a side of minty tahini sauce. Enjoy!

Open this recipe in Flambette