Chickpea Patties

This is a great–tasting quick-to-make method of making leftover cooked chickpeas. If you like, the patties may easily be prepared with a combination of cooked soybeans and cooked brown rice, along with herbs and seasonings of choice. Chickpeas, also known as garbanzo beans, are available in three varieties – brown or kala chana, green and opaque (garbanzo), or kabuli chana in the Indian kitchen.

Tip: Once the chickpeas are cooked; they may be used in four different ways: dips, fritters (falafel), salad, or simply using the chickpeas along with the herbs and seasonings of choice (like chana chaat).

2 1/4 cups cooked chickpeas, drained
3/4 teaspoon salt or to taste
1/4 cup white sesame seeds, lightly toasted
1/2 teaspoon chopped ginger
1 large clove garlic, peeled and chopped
1/2 tablespoon chana chaat masala or to taste
1/4 cup finely chopped onion
1/4 cup chopped coriander leaves
1/4 cup rice flakes, moistened
Vegetable oil for pan-frying

1) Combine cooked chickpeas, salt, sesame seeds, ginger and garlic in a food processor. Add chana chaat masala or 1 teaspoon ground cumin, 1/4 teaspoon black pepper and 1/2 tablespoon fresh lemon juice if desired and pulse until the consistency of a coarse thick paste or dry pulp.
2) Empty the mixture to a bowl and add the remaining ingredients except the vegetable oil and stir to mix. Add additional rice flakes (poha) or sesame flour as needed to hold the shapes of the patties and mix thoroughly. Adjust the seasonings as needed.
3) Form the chickpea mixture into patties and coat each patty with additional rice flakes. Refrigerate at least 30 minutes before pan-frying.
4) Heat oil in a large cast-iron skillet and pan-fry in oil for 3 to 5 minutes on each side, until lightly brown. Serve warm.

Yield: 4-6 Chickpea Patties.

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