TURMERIC CHICKPEA CAKES/ BURGERS

We loved this! The only change that I made was with the chicken broth. I substituted 3/4 c. unsweetened coconut milk. Everything else the same and it was phenomenal. I added green pepper, chopped carrots and broccoli to the veggie portion. Served just as pictured....in a bowl, topped with some rice. This is my new favorite. Oh and I didn't even have the pobalano pepper and it was still fantastic!!!

This was delish!!!! Used chicken breast, and only 3 garlic cloves. I only used 2 C. chicken broth, 1 cup made with bouillion cube and 1 cup was unsalted boxed already made chicken stock. I tried to only use 1 C. to start with but needed the other cup when I added vegetables. Only used 1/2 C. peanut butter and no brown sugar. Used 1/2 a large green pepper, no zucchini and 1 peeled, diced sweet potato.

TURMERIC CHICKPEA CAKES

INGREDIENTS

1 small onion

2 cloves of garlic

1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked)

small bunch of fresh parsley, roughly chopped (about 1/4 cup)

2 tablespoons potato starch 

1-2 teaspoons of sea salt

freshly ground black pepper

1 teaspoon turmeric powder

1/2 – 1 teaspoon cayenne pepper (optional)

2 tablespoons chickpea flour + extra 3 tablespoons for coating

grape seed oil for cooking

INSTRUCTIONS

• In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool.
• In a food processor, process the chickpeas until they turn to a  slightly textured paste, be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in onion and garlic, salt, pepper, turmeric and cayenne pepper and mix to fully combine. Turn the food processor off and stir in the chopped parsley.
• (If you do have kids, I would omit the cayenne pepper entirely as most kids are not into spicy foods. Or divide the batch into two and season them differently for kiddos and adults.)
• Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers.
• Reheat that same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.

Serve with a big salad for a healthy lunch or dinner. Or with cut up veggies on the side for kids. Makes a great party small-plates or potluck party dish!

READ MORE >>>>> TURMERIC CHICKPEA CAKES/ BURGERS @ pureella.com

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