1 x 400g can chickpeas (drained and rinsed)
● 1⁄2 medium onion
● 2 cloves of garlic
● Juice of 1⁄2 lime
● 1 tsp onion powder
● 1 tsp ground cumin
● 1⁄2 tsp ground oregano
● 1⁄2 tsp smoked paprika
● 1⁄4 tsp red pepper flakes
● 1⁄2-2⁄3 tsp salt
● Black pepper to taste
● 60-80g chickpea flour or rice flour
● 1 medium bell pepper chopped
● 150g corn (fresh or canned)
● 2-3 Tbsp parsley chopped
● Oil for frying
.
First, peel and roughly chop the onion, finely dice the bell pepper, and
chop the parsley.
Save the chickpea can liquid. You may need it to help bind the chickpea
dough.
Transfer the chickpeas, onion, garlic, lime juice, and spices to a food
processor and pulse about 5-6 times into a crumb consistency.
Then, add the flour and pulse 2-3 times until combined. Scrape down
the sides of the food processor as needed.
Be careful not to over-process the mixture into a smooth paste!
Add the chopped pepper, corn, and parsley and pulse only 2-3 times
max.
If you over-processed the mixture, you can add more chickpea flour. If
you’re having issues with binding, add a little chickpea can liquid and
stir with a spoon.
Divide the mixture into 8 patties (about 90 grams each), around
1/2-inch thick.
Meanwhile, heat some oil in a large skillet over medium-high heat.
Once hot, fry the patties until golden brown and crispy all around.
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