Tuesday, August 11, 2009

Sundried Tomato and Olive Chickpea Patties

I made these tonight and they were so delicious that I will have to make them again. DO was really impressed as he is finding that he likes chickpeas more and more, except in falafel. He isn't at all fond of falafel. I just threw everything into this without measuring so the measurements are pretty much guestimates. (guess + estimate)

Sundried Tomato and Olive Chickpea Patties

1 can chickpeas, drained and rinsed
1/4 large onion diced
1 large clove of garlic crushed (I used the stuff from a jar)
1 tab olive oil plus extra for frying patties
2 heaped tabs flour
2 heaped tabs cornflour
1 tab vegan Worcester sauce
1 tab dried oregano
1 tab dried basil
2 - tabs sundried tomato strips
4 tabs sliced olives (they were already sliced in the jar)

In a food processor, process the chickpeas until just starting to break up a little but not complete mush. Heat the tablespoon of olive oil in a frypan and gently fry the onion and garlic until soft. Add onion and garlic to chickpeas and pulse again. Next add oregano, basil, sundried tomato strips, worcester sauce and 2 tabs of the olives. Pulse again to mix. Place the whole lot in a bowl and stir through the flours and the remainder of the olive slices. Let rest for 30 mins in the fridge. Form the mixture into patties and fry until golden brown on each side.

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