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Chickpea patties with avocado dip

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Ingredients for 4 servings:

  • 425 ml chickpeas (can)
  • 2 cloves garlic
  • 2 tbsp flour
  • 2 sprigs of thyme
  • 2 sprigs of parsley
  • 1 avocado(s)
  • 2 tbsp lemon juice
  • 1 pinch of sambal oelek
  • 100 g sesame seeds
  • salt and pepper
  • 1 egg(s)
  • 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Rinse the chickpeas in cold water and drain. Puree 1 garlic clove with the chickpeas. Stir in the egg and flour and season with salt and pepper. Stir in the chopped herbs. Halve the avocado and remove the flesh from the pit. Peel and dice the avocado, then puree with lemon juice and 1 garlic clove. Season with salt, pepper, and sambal oelek. Spoon the chickpea puree by the tablespoon onto a sesame-sprinkled plate and press into approximately 8 flat patties. Fry in hot oil on both sides until golden brown. Serve with the dip and a salad of arugula, lollo bianco, and tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Chickpea patties with avocado dip