- 2 cups [500 mL] canned chick peas, rinsed and drained
- 4 tablespoons [60 mL] seasoned breadcrumbs
- 2 tablespoons [30 mL] extra-virgin olive oil
- 6 tablespoons [90 mL] vegetable broth
- 3 garlic cloves
- 5 parsley sprigs
- 5 coriander sprigs
- 1 teaspoon [5 mL] paprika
- Pinch of saffron
- Pinch of nutmeg
- Salt and pepper
- 4 tablespoons [60 mL] vegetable oil
- 5 tablespoons [75 mL] sour cream
- 1 tablespoon [15 mL] tahin [sesame paste]
- 3 pita breads, cut into half-moons
- Raw vegetables
|
- Puree together chick peas, seasoned breadcrumbs, olive oil, vegetable broth, garlic cloves, parsley sprigs, coriander sprigs, paprika, saffron, nutmeg, salt and pepper in a food processor.
- Puree until smooth; set aside for 15 minutes, in the food processor bowl.
- Puree for 30 seconds more; pour into a clean bowl and refrigerate for 30 minutes.
- Shape cold mixture into 6 patties.
- Heat vegetable oil in a frypan, over medium heat; brown patties for 3 minutes on each side.
- Mix together sour cream and tahin.
- Open-up pita breads, fill each half with a chick pea pattie.
- Garnish with raw vegetables and spread with a little sour cream mixture.
- Serve.
|
