Garlic, parsley, red bells, carrots & green onions for the chickpea patties. The carrots came from my garden. I grew them myself!
Give the veggies a spin in the food processor, then make them sweat in a medium-hot skillet to soften them up a bit. Return cooked veggies to the food processor and pulse with chickpeas to make a very chunky, coarse meal. Transfer to a mixing bowl.
Sprinkle in seasoning and breadcrumbs. I used curry powder, panko & smoked paprika. Don’t forget the salt & pepper!
Add one whole egg and squeeze in fresh juice from half a lime. Save the other half of the lime. You’ll be using it later.
Roll up your sleeves and start mixing to incorporate all the ingredients. Form little patties with your hands.
Place the patties in a near-smokin’ hot cast iron skillet! While you’re waiting for these to cook up, whip up a refreshing cucumber-yogurt dressing.
Yogurt + diced cucumber + dash of cumin + minced garlic + lime juice + salt & pepper
I just had my last class of Spring quarter today. Two years of grad school under the belt! Only one more year to go! Woohoo! I still have coursework this summer, but I will certainly have more time to mess around the kitchen. Yay, summer!
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