Middle Eastern Spiced Patties

These delicious protein filled patties are like a moist, fluffy felafel. Made with some interesting ingredients, it is easy to make up a large batch, then freeze half the mixture for another day.

  • 100 g quinoa
  • 100 g mung dahl
  • 100 g chickpeas
  • 100 g besan flour (chick pea flour)
  • 3 clv garlic
  • 3 Spring Onions
  • 2 t cumin seeds
  • 1⁄2 bn Parsley
  • 300 ml sunflower oil, for frying
  • plain yoghurt and lemon juice to serve.

Soak chickpeas  overnight,  and in separate bowl soak quinoa and mung dahl overnight.  Cook chickpeas til tender (approx 40 minutes), and  quinoa and mung dahl til tender (15 mins),  Drain all in a colander for 10 minutes. Place all ingredients except besan flour into food processor, add salt to taste, and blend until pureed. Fold in flour, and roll into balls to deep fry. Drain on wire rack (to keep them crispy), and serve with lemon juice and yoghurt.

Yield
Source

Thanks to Mark at Kamel Cafe.

Prep Time
30 minutes

Notes

These patties are great served with salad or made into wraps, warm, or use left overs for lunch. The light, moist texture of these is much easier to digest than a traditional chick-pea felafel.

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