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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Like a falafel, but not deep fried. I don't recommend freezing. Ingredients:
1 cup vegetable stock |
1/2 cup couscous |
1 teaspoon dried basil |
3/4 teaspoon grated fresh lemon rind |
1 (19 ounce) can chickpeas |
1/3 cup chopped green onion |
1 egg |
2 teaspoons water |
1 garlic clove |
1/2 teaspoon salt |
3/4 teaspoon pepper |
1 teaspoon vegetable oil |
pita bread |
sour cream |
sliced cucumber |
sliced radish |
mixed sprouts |
Directions:
1. In a small saucepan bring stock to a boil and stir in couscous, basil and lemon rind.
2. Cover and let stand 5 minutes; fluff with a fork.
3. In a food processor pulse chickpeas until fine.
4. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper.
5. Shape into four 4-inch patties, 1/2 inch thick.
6. In a non stick skillet heat oil over medium high heat.
7. Cook patties for 5 minutes on each side.
8. Remove from heat and serve.
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