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  • 30 minutes
  • 4 servings

Ingredients

  • 2 cans of boiled chick peas (garbanzo beans), á 400 g, rinsed and drained
  • 1 onion
  • ½ table spoon olive oil
  • 2 table spoons of chopped parsley
  • 1 garlic clove, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ ground chili pepper
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tbsp corn starch
  • 2 eggs
  • 2 table spoons olive oil

Instructions

  1. Preheat the oven to 220°C (425° F).
  2. Dice the onion.
  3. Heat ½ table spoon of olive oil in a small pan over medium heat. Sauté the onion until soft. Remove from heat and add in a large bowl.
  4. In a food processor: Blend chick peas, garlic, parsley coarsely. You still want it to be some nice chunks in there.
  5. Add the chick pea mixture and eggs into the bowl with the onions.
  6. Add the spices (cayenne pepper, black pepper, cumin, turmeric, coriander) and corn starch.
  7. Use a baking paper on a baking sheet. Brush with olive oil.
  8. Form chick pea mixture into 4-6 patties. Place the patties on the baking sheet and use a pastry brush to brush the patties with the remaining olive oil.
  9. Bake for 15-20 minutes or until golden brown. Remember, you can season with whatever is your favorite spice. I made these a little bit indian style.

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