Great as a snack, light meal or finger food. Serve with a cucumber yoghurt sauce. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
Patties
Ingredients
375g pkt dried chickpeas
3 spring onions, ends and green tips trimmed and discarded
Handful of green beans, end trimmed and discarded
1 onion, roughly chopped
3 cloves garlic
Small bunch coriander, stems & leaves, roughly chopped
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon sweet paprika
Salt flakes and freshly ground black pepper, to taste
¼ cup plain flour or rice flour (for a gluten free option)
Olive oil, for shallow frying
Method
For best results use the KitchenAid Platinum ExactSlice Food Processor
Cover chickpeas with water and soak overnight for about 6 hours. Drain well
Attach the adjustable slicing disc to the work bowl on the ExactSlice™ Food Processor. Adjust slicing control to 'thin' and select speed 2
Add the spring onions followed by the beans to the narrow feed tube, and slice using the pusher as needed. Remove and set aside
Attach the multipurpose blade into the work bowl. Add chickpeas and process on speed 1 until roughly chopped. Add onion, garlic, coriander and spices. Process for 15 seconds or until well combined
Season with salt and pepper. Add the flour. 'Pulse' until well combined
Add the spring onions, beans and 'Pulse' until just mixed through – do not over mix
Form into patties, firmly pressing together. Heat oil in a large pan, fry the patties until golden and firm
Cucumber Sauce
Ingredients
2 lebanese cucumbers, roughly chopped
1 clove garlic
Salt and pepper, to taste
150g Greek style natural yoghurt
Method
Attach the mini blade to the mini bowl of the processor. Add the cucumber, garlic and 'Pulse' quickly until chopped. Season with salt and pepper and add the yoghurt. 'Pulse' until well combined. Chill until required
