The Flexitarian Cook

I think that in a previous life, I must have been Asian. I just can’t get enough of Indian and Middle Eastern foods: the spices, the vegetables, the grains, all brought together in an amazing variety of flavors, colors and textures. Hmmmm…. Sorry, having a moment here. Anyway. It’s their use of legumes that I admire and love the most. Best of all is the chickpea.* In India, they use channa in many a dish, sometimes as the main ingredient, sometimes in a supporting role. Middle Easterners use chickpeas in falafels and hummus, among other things. No matter what the use for them (even straight out of the can with salt and pepper, as some – you know who you are – like to do), they are just right, and utterly addictive. Like all legumes, they are rich in protein and low in fat (and thus a good stand-in for animal protein); they are also high in fiber, which contributes to making you feel full and happy. Did I mention how wonderful they are?

One of my favorite ways to enjoy them is in the form of patties, combined with a variety of things from tuna to diced vegetables to chopped garlic, coated with panko breadcrumbs and pan fried in olive oil. Everyone loves them (even the little ones, if you’re careful with the heat), and they’re quick and easy to make. The beauty of it is you can use canned chickpeas for this – of course, soaked-and-freshly-cooked is terrific, but honestly, use the canned stuff; it works just fine. These patties are so wonderful we have them in my house a few times a month, usually accompanied by a vegetable (a simple green salad, some haricots verts, roasted cauliflower, or those wicked good roasted tomatoes) and maybe some couscous. Oh, couscous! Don’t get me started on that one now; it deserves a post of its own.

* Lentil lovers just called to protest, but I must insist: lentils are cool, but chickpeas rule.

Croquettes de Pois Chiches (Chickpea Patties)

1 15oz can chickpeas

1 tbs dijon mustard

1 tsp lemon juice

1 dash Sriracha sauce (or 1/2 tsp cayenne pepper)

1 egg

2 tbsp panko breadcrumbs (plus more for coating the patties)

Choice of 1/4 cup sliced scallions OR chopped parsley

Optional:

1 can tuna

OR

1/2 cup each finely diced celery and carrots, sautéed in olive oil until golden and tender

OR

1 clove garlic, chopped

Place the first 5 ingredients in a food processor. Puree until smooth. Scrape into a mixing bowl and add scallions or parsley and other optional ingredient. Mix well. Refrigerate for about 15mn. Form into approx. 6 patties. Coat with breadcrumbs and pan fry gently in a few Tbsp of olive oil until golden brown on both sides. Take a look at the pictures below for a better idea of what it all comes out looking like. It really is just as easy as it sounds, and better tasting than you can imagine.

Carrots and celery for this version

See how much bulk they've lost after cooking for a little while?

Ingredients ready to go in the food processor

Chickpea purée, cooked vegetables and scallions, waiting to be mixed

One patty in panko, coming up!

Gently frying in the same pan I used for the carrots and celery

Browning and...

... they are ready to serve, this time with haricots verts and garlic naan (thanks, Trader Joe's!), and maybe a little yogurt or chutney on the side.

Tags: chickpea, legume, vegetarian

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