5 ingredients. That’s all you need – the rest is all temperamental, subjective and you know, mood-related!
Onions, garlic, boiled chickpeas and a couple of boiled potatoes, and the star ingredient: Ras el Hanout spice blend. You can get this at any store, but you probably already have it in your pantry cupboard, right at the back, long forgotten.
Simply cook the onions and garlic until deliciously fragrant, along with the Ras el Hanout seasoning, then mash the potatoes and chickpeas together, combine them, along with salt. Then let the mixture cool down. Use an ice cream scooper to measure out equal patty sizes, gently flatten them, and coat in breadcrumbs. Place in a plate with clingfilm, cover, chill for at least 30 minutes, or until ready to cook. I also threw in a handful of chopped coriander because my fridge was overflowing with it, but that’s upto you. If you have parsley instead go for it. Also, if you don’t have breadcrumbs, just sprinkle some flour – so that they don’t stick.
Take them out, grill on a pan, no oil needed. Eat as is with some hot sauce, yoghurt sauce, mayo, mustard, ketchup, add a side salad, or, like I did, made a “burger” with sliced bread toasts. Whatever you have, works. This is a show stopped by itself, so don’t worry too much.
Of course you can go ahead and shallow fry them and all that.. but why do you want to increase your workload?
If you don’t have Ras el Hanout, an easy substitute is:
1 tsp each of: coriander powder, cumin powder, ginger powder, cinnamon powder, red chili powder,
1/2 tsp each of: salt, ground cloves, allspice, black pepper
pinch of: nutmeg, cardamom
whisk all together and store!
The Recipe
Serves
Ingredients
- 2 onions, finely chopped
- 2 tbsp minced garlic
- 2 tbsp Ras el Hanout spice blend
- 1 1/2 cups boiled chickpeas
- 2 potatoes, boiled
- 1 1/2 tsp salt
- 1/2 tbsp vegetable oil
- 1/2 cup chopped coriander (optional)
- 1/2 cup breadcrumbs
Instructions
- In a large pan, heat the oil with onions and cook until slightly translucent (4-6 minutes)
- Then add the garlic and Ras el Hanout and cook for another 5-6 minutes until well cooked and fragrant.
- Mash the chickpeas and potatoes together (leave the skins on)
- Add this, along with salt and chopped coriander into the onion garlic mixture with heat on low. Add a few spoons of water if you find it hard to combine. Cook for a few minutes, before switch off the heat.
- Once the mixture has cooled slightly, use an ice cream scooper to make equal sized balls.
- Roll the ball in breadcrumbs and flatten into desired shape.
- Place them on a dish with parchment or cling wrap, and cover tightly
- Refrigerate for at least 30 minutes.
- To cook, place the patties on high heated pan with or without oil. Cook well both sides for at least 3-4 minutes.
- Serve hot with desired accompaniments.
