December 01, 2011

Chickpea patties with avocado dip

Firstly, thank you all for such supportive feedback on my sugar-free challenge! I am really glad to hear so many of you have been inspired to join the challenge and the rest of you are at least considering it! Please don't hesitate to contact me if you'd like more info or tips, or you'd like to give more feedback.

Secondly, we are finally moving this weekend. The long 12-week settlement period is finally over and we will get the keys into our new home tomorrow. As you can imagine, there has been a lot of packing and organising ahead of the move and I think I've shared the pains and joys of moving with you more than once during these past weeks. 

As it is the first day of summer her in Australia, I was planning to share another seasonal recipe guide with you today. This will have to wait, however, and instead you'll get to enjoy the recipe for these little chickpea patties. Together with the creamy avocado dip, these patties make a really tasty vegetarian meal. You can alter the spices as you wish and feel free to add fresh herbs, as well.

I might have to take a little break from blogging for a few days until we are settled into our new home. So for now, have a lovely weekend!

 Chickpea patties with avocado dip
(makes 8-10 patties)

200g raw chickpeas, soaked overnight
2 tablespoons sesame seeds
1 tablespoon sweet paprika 
1 teaspoon ground ginger (or fresh) 
zest of one lemon
juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1 large egg (organic, free-range) 
pinch of sea salt
freshly ground black pepper
almond meal, for coating
virgin coconut oil, for frying*

1/2 avocado
juice of 1/2 lemon
big handful of fresh herbs (mint, basil)
pinch of sea salt

* you could try baking these as well, in 170C for about 15-20 minutes, turning them half way through.

1. Drain the chickpeas and place them in a saucepan with plenty of fresh water. Cook until just tender, about 20 minutes. Drain.

2. Place the chickpeas in a blender with the sesame seeds, paprika, ginger, olive oil and lemon. Blend until coarsely chopped, even with a few whole chickpeas here and there is fine. Add the egg in the mixture, stir well to mix, then season the mixture with some salt and pepper.

3. With wet hands, form small patties of the mixture. Refrigerate the patties for 20 minutes.

4. Coat each patty in some almond meal and fry in coconut oil for 3-4 minutes on each side. They should be soft inside, not dry.

5. For the dip, blend all the ingredients into a smooth paste. Serve with the patties.