Spiced couscous and chickpea patties with carrot salad

Recipes / Vegetarian

Enjoy these budget-friendly patties warm for dinner or cold in your work lunch the next day.

Recipe «Spiced couscous and chickpea patties with carrot salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp currants, 2 tsp red wine vinegar, 1 tbsp boiling water, 1/2 cup couscous, 1/2 cup boiling water, extra , 1 large red onion, halved, 2 x 400g cans chickpeas, drained, rinsed, 1/2 cup fresh flat-leaf parsley leaves , 1 tsp ground cumin, 2 tsp ground coriander, 1 egg, lightly beaten, Vegetable oil, for shallow-frying, 2 large carrots, peeled, halved lengthways, very thinly sliced, 1 tbsp extra virgin olive oil, Plain Greek-style yoghurt, to serve.

Ingredients:

  • 2 tbsp currants 
  • 2 tsp red wine vinegar 
  • 1 tbsp boiling water 
  • 1/2 cup couscous 
  • 1/2 cup boiling water, extra 
  • 1 large red onion, halved 
  • 2 x 400g cans chickpeas, drained, rinsed 
  • 1/2 cup fresh flat-leaf parsley leaves 
  • 1 tsp ground cumin 
  • 2 tsp ground coriander 
  • 1 egg, lightly beaten 
  • Vegetable oil, for shallow-frying 
  • 2 large carrots, peeled, halved lengthways, very thinly sliced 
  • 1 tbsp extra virgin olive oil 
  • Plain Greek-style yoghurt, to serve 

Instructions

  1. Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
  2. Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
  3. Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
  4. Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
  5. Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.