Chard leaves, 500 g
Onion, 2 large units
Cumin seeds, 1/2 teaspoon
Canola oil, 1/4 cup
Chickpea, 350 g
Garlic, 3 cloves
Salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
Cumin, 1 flat teaspoon
Sweet Moroccan paprika in oil, 1/3 flat teaspoon
Chickpea flour, 3 heaping tablespoons
Canola oil spray, 6 servings
1. Heat oil in a pan and fry the cumin seeds until their flavor opens, then fry the onion until golden. Add the chopped chard and fry for another 4-5 minutes.
2. Meanwhile, in a deep bowl mix together the cooked chickpeas (and coarsely grated in a food processor), garlic, spices, and chickpea flour until all the mixture is uniform.
3. Add the chard and onion, and mix until the dough is uniform. Although it looks a bit watery it will not fall apart because the “glue” produced by the legumes is strong.
Two options for the finish:
1. Preheat the oven to 356°F (180°C). Line baking paper on a large baking tray, using the oil spray lightly grease the paper and arrange small patties on the tray. Put in the oven for about 35 minutes.
2. Heat oil in a pan and form small patties from the mixture with the help of 2 teaspoons (with your hands it is very dirty and sticky) to the pan. Remove to absorbent paper and serve.
3. Bon appetite (:
Total time: ±1 hour
Equipment: food processor.
The preparation method also includes frying. The spices in the recipe are according to personal taste. Serve with tahini on the side or on top of a labaneh cheese with olive oil. It is delicious to add to a salad or just as a snack with cucumber sticks and carrots. You can replace the chard in spinach and the chickpeas to green lentils. The nutritional value does not include the oil for frying if you choose the frying option instead of the baking option.