These patties have a nutty, crunchy heartiness to them that pairs well with the coolness of the lemon and parsely in the sour cream sauce. This recipe is a work in progress, and I believe it needs something to bind it together a little better-- suggestions are welcome!
Serves: 4
Makes about 16 patties
Patties:
1 cup cooked quinoa
1 can chickpeas, drained, liquid reserved
2 cloves garlic, minced
2 Tbs olive oil
1 Tbs cumin
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup bread crumbs for coating
Make quinoa per package directions, and let cool until able to be handled.
Combine quinoa, chickpeas, garlic, oil and spices in food processor. Some beans may still be whole. Mixture should be chunky, but sticky enough to form into patties. Add some of the reserved liquid if necessary. If you don't have a food processor, a potato masher will work just as well-- just more labor intensive.
Roll patties in bread crumbs and panfry in olive oil (the best), or bake 20-30 minutes at 350F. You'll have to turn them once during cooking. They should be a lovely golden brown color when done. As they cook the patties can get a little on the crumbly side, so be careful and don't handle them too much-- they should be turned only once during cooking.
Sauce:
1/2 cup sour cream
2 Tbs fresh parsely, minced or 2 tsp dried flakes
1 Tbs lemon juice
salt and pepper to taste
Combine all ingredients in a bowl, dollop onto chickpea patties and enjoy.
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