Thursday, 6 July 2017
Middle Eastern street food makes a lovely light lunch.
Serves 2 - 4
3tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can chickpeas, drained and rinsed
2tsp curry powder
1tsp ground cumin
1tsp ground coriander
handful chopped parsley
2tbsp flour (plus extra for forming)
4 pitta breads
salad to serve
Heat 1tbsp oil in pan and fry onion until almost soft.
Add garlic, curry powder and spices and fry for a minute or two more.
Stir well so that the spices have coated everything. Allow to cool a little.
Tip into mixer with chickpeas and parsley.
Blend until rough and chunky.
Then transfer to a mixing bowl.
Add egg and flour and season. Blend together well with a wooden spoon.
With well-floured hands, shape into patty shapes and set aside until ready to serve.
Now prepare the accompaniments to suit your taste. (I used lettuce, cucumber, tomato, spring onion, mayonnaise, sweet chilli sauce and lemon wedges.)
Cut pitta breads in half.
When ready, heat the remaining oil. Fry patties until golden brown and firm, turning regularly.
They should be brown and crispy on the outside and soft in the middle.
Place on kitchen paper to drain off any excess oil.
Then place in a bowl.
Serve in pitta breads with the salad accompaniment.
We had them for lunch, outside at the picnic bench.