These humble chickpeas turn into a delicious main dish without a lot of effort. My family enjoys them with a little mustard served on the side, although a sour cream dill sauce is delightful too. Recipe for dill sauce is below.
Ingredients
1 1/2 cups dried chickpeas, soaked overnight, but not cooked, drained and
rinsed
1 small onion, roughly chopped
3-4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 tsp cumin
1 tsp coriander
1/2 tsp black pepper
4 Tblsp mushroom seasoning, or bouillon powder of choice, ( adjust to taste)
1/8 tsp cayenne pepper powder
3 Tblsp hot pepper paste
1-2 tsp chili garlic sauce
2-3 cups panko bread crumbs
Instructions
1. Place all of the ingredients, except the breadcrumbs into a food processor or strong blender and blend until the mixture is finely ground, but not a paste.
2. Transfer to a mixing bowl and add the bread crumbs. Add enough bread crumbs so that the mixture holds together to make a patty. I find adding half of the crumbs and letting the mixture sit for 10-15 minutes allows the crumbs to absorb the liquid. Add more crumbs if required.
3 Preheat air fryer to 375 F. Place patties into the air fryer being sure not to crowd them too much. Cook for 15 minutes, turning when prompted to by the air fryer.
4. Enjoy!
SIMPLE SOUR CREAM DILL SAUCE
1 cup sour cream
2 Tblsp fresh dill, more if desired
1 Tblsp lemon juice
1/2 Tblsp mushroom seasoning
1/4 tsp black pepper
1 clove garlic, minced
Instructions
1. Mix all ingredients together is a small bowl.
