- 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry
- ½ cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems, patted dry
- 1 cup chopped fresh parsley leaves and stems, patted dry
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
This recipe puts the spotlight on chickpeas and is one that might not normally grab your attention. Stop and look again! This recipe pulls together a nice, bold blend of flavors. It wakes up your taste buds, and then delights them with flavor. A popular food from the Middle East, this is a lighter version because it is baked. Vegetarians and meat eaters alike will enjoy this attractive and savory dish. Chickpeas are more than just a topping to enhance a salad.
They are one of the main ingredients in this colorful lunch or dinner choice. Add the nutty flavor of chickpeas with this handful of spices, and you have a meal packed full of zing. The coriander, cilantro and parsley introduce a citrusy freshness, while the cumin and cayenne add some heat. Because this recipe is baked and not fried, it uses much less oil than other versions. Arrange the patties on pita bread with hummus, diced vegetables and tahini sauce, and you have a colorful meal that appeals to the eyes as much as the palette!
Preparation for this meal takes fifteen minutes, with an additional twenty-five minutes in the oven. The directions call for blending the spices, fresh chickpeas and other ingredients in a food processor. Form patties, place on a baking sheet and drizzle oil over the patties. The work is done. Next is just waiting for the timer to go off. Remove from oven, place on pitas with hummus and veggies. Don’t forget the special sauce!
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large food processor, place the chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil.
- Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties. If they're not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
- Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.