Ingredients
Method
1) Heat a griddle pan until hot.
2) Drain the chickpeas. Place in food processor along with coriander, parsley, onion, cumin, cayenne, garlic, lemon juice, salt and pepper. Pulse until well blended. Consistency should be in the form of a paste*. Place mixture in a bowl and form into 5cm patties.
3) In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3-4 minutes on each side. Remove from pan and place on a paper towel-lined platter to drain. Set aside and keep warm.
4) To a hot griddle pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2-3 patties to each warm flatbread. Top with some rocket, tomato, onion and smoky tahini sauce.
Smoky tahini sauce:
In a bowl, whisk all ingredients until a creamy consistency is reached.
*Cook's note: If dry, add 1 tablespoon water. If too wet, add chickpea flour.
2) Drain the chickpeas. Place in food processor along with coriander, parsley, onion, cumin, cayenne, garlic, lemon juice, salt and pepper. Pulse until well blended. Consistency should be in the form of a paste*. Place mixture in a bowl and form into 5cm patties.
3) In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3-4 minutes on each side. Remove from pan and place on a paper towel-lined platter to drain. Set aside and keep warm.
4) To a hot griddle pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2-3 patties to each warm flatbread. Top with some rocket, tomato, onion and smoky tahini sauce.
Smoky tahini sauce:
In a bowl, whisk all ingredients until a creamy consistency is reached.
*Cook's note: If dry, add 1 tablespoon water. If too wet, add chickpea flour.
Rate this recipe
Overall Rating:
4.30
(20)
