Last year I found this Chick Pea and Parsley Patties recipe via Aimee at Simple Bites and it has become a standby in my house. My husband and I wolf them down and my youngest, who loves foods that are full of flavor, can't get enough of them. I made some modifications to the original recipe - initially based on ingredient availability in my own kitchen (recipe below) - and they were such a hit that we've continued to make them this way. This recipe is straightforward, simple and delicious.
Ingredients: chick peas, kale, dill, lemon, garlic, dried shallots, ground corriander, ground cumin, olive oil, flour and egg.
Combine all of the ingredients except eggs and oil and refrigerate for several hours to let the flavors open up to each other. Add those ingredients into a food processor along with the egg and combine until the mixture is a chunky batter. Some of the chick peas may remain whole and that's okay.
Spoon the batter into a hot pan with olive oil, turn down the heat to medium and fry the pancakes until golden brown on both sides. Holy moly. These things are jam packed with flavor and loaded with nutrition. Home run!
Chick Pea and Kale Patties
Ingredients
One 15 oz can of chickpeas
1/2 cup chopped kale
1/4 cup chopped fresh dill
1 tablespoon dried shallot (or one fresh shallot, chopped)
1 garlic clove
1 teaspoon ground cumin
1 teaspoon ground coriander
Juice of 1 lemon (approximately 2 tablespoons)
3 tablespoons whole wheat flour
2 large eggs
Approximately 1/4 cup olive oil for frying
Method
Rinse and drain the chick peas. Pour them into a large mixing bowl. Add kale, dill, shallot, garlic, cumin, coriander, lemon, flour and combine. Let the batter sit for at least one hour so that the flavors play nicely together. In a food processor (or in a bowl with a potato masher) mash the ingredients together until they form a batter (chunky is good, don't worry if it's not uniform). Add eggs and form into patties with your hands or a spoon. Heat half of the olive oil in a frying pan on medium heat and fry until golden brown (about 4-5 minutes per side). Repeat. This made 12 patties for us. Reduce the heat if they appear to be burning. Serve warm or room temperature with a dollop of sour cream or sea salt yogurt. Enjoy!