Ingredients

How to make it

  • Cook potao in salted water until tender, Drain and set aside.
  • Heat the oil in a fry pan, add onion, pepper, garlic, tomato and cumin. Cook over medium heat until lightly browned and dry.....3 - 5 mins.
  • Stir in tomato, paste, parsley, cilantro,, chickpeas and potato. Simmer for a few mins....add s/p and cayenne to taste.Let mixture cool to room temperature. Coarsely puree the chick pea mixture in a food processor....add bread crumbs to thicken. Run in bursts and don't over process. Wet hands and form into patties. Arrange on a plate and cover with saran wrap. Now it said to chill for 3 hours to set up but i didn't as it was dinner time and we were hungry!! LOl I cooked them right away in a hot pan with a little olive oil. I cooked them until they were brown and crispy on each side. They are already cooked anyway so you are just browning them.
  • NOTE:
  • After refrigerating the extra ones and cooking the next day I didn't notice any difference in texture or setting up.

Reviews & Comments 4

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  • doreenfish 10 years ago
    Fixed...so sorry!!
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  • doreenfish 10 years ago
    Sorry about that....will fix right away!!
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  • iwannabachef 10 years ago
    Looking forward to trying these!
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  • chuckieb 10 years ago
    Hi Doreen! These look really great. What's the measurement on the chickpeas?
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