CORIANDER: Chickpea and Coriander Patties

[Guest guest]

Chickpea and Coriander Patties - East Indian

 

1 lb chick peas, soaked overnight

1 tbs oil

2 tsp cumin seeds, ground

2 tsp coriander seeds, ground

1/2 tsp chili, ground (optional)

2 tsp coriander leaves, chopped

1 tbs parsley, chopped

2 tbs plain flour

salt and pepper to taste

oil, for frying

 

 

 

Drain and rinse the chick peas and blend them with oil in a food processor until

smooth. Mix in the spices, coriander leaves and parsley. Stir in the flour, salt

and pepper and leave for 15 minutes. Roll the mixture into 12 balls, the size of

golf balls. Flatten into patties and fry in oil until golden.

 

Serve with yoghurt and tomato sauce on the side.

 

Makes 12 patties.

 

Source: Food & Soul: Easy and Tasty Vegetarian Cookery

by Nayna Dattani, Concetta Wadhwani

Formatted by Chupa Babi: 08.25.08

 

" A staple for any vegetarian kitchen — as well as for kitchens where meatless

meals are welcome — this cookbook shows how to feed the soul as well as the

body, by emphasizing that when cooking in a peaceful, loving frame of mind, the

resulting food will nourish the emotions as well as the body. This is the first

vegetarian cookbook to show how the consciousness of the cook directly impacts

the food, and thus affects the bodies, minds and emotions of those who eat the

meal. "

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