These little patties were the star of the show! The delicious aromatic Berbere spice mix brings a fragrance and taste to these that is just glorious. The crunch of the crumbed crust works perfectly with the soft, creamy texture inside. All it needs is a little yoghurt on the side to finish it (and me) off!
For the patties:
1 x 400g can chickpeas
1 medium red onion (chopped)
2 cloves garlic (finely chopped)
1 cup breadcrumbs
1 tablespoon fresh dill (chopped)
1 tablespoon fresh flat-leaf parsley (chopped)
1 teaspoon Ethiopian Berbere spice mix
1/2 lemon (juice of)
salt & freshly ground black pepper
vegetable oil (for frying)
3 tablespoons breadcrumbs
3 tablespoons plain flour
1 egg (lightly beaten)
Place the chickpeas, onion, garlic, egg, dill, parsley, berbere, lemon juice, salt and pepper in a food processor and process into a chunky smooth paste. Gradually stir in the breadcrumbs till you can form balls without it sticking.
Arrange three bowls one with the flour, one with egg and the last with breadcrumbs. Roll a golf ball sized amount of the mixture into the flour, then the egg, then finally the breadcrumbs. Flatten out into a pattie and arrange on a plate while you make the rest.
Heat a little oil (2-3 tablespoons) in a frying pan until just smoking. Cook a batch of 4 patties for about 2-3 minutes per side till golden brown. Add a little more oil between batches.
Serve with meat or fish or even on their own with a spoonful of Greek yoghurt on the side. I served mine with a delicious Ethiopian Berbere spiced pork cutlet and refreshing apple and fennel salad. Berbere spice mix is available from speciality stores and deli’s. Try middle eastern and african stores. If you can’t find it, make your own HERE.