Moroccan Chickpea Patties

Today it's Moroccan Chickpea Patties from Vive (well, ONE patty anyhow!) Drizzled around the patty is my Tahini-Tamari Sauce from TEV.


Here is how the patties are made:

First, you saute chopped fennel bulb and red pepper...


While that is cooking, whiz up the chickpeas (a few are trying to get away!) with seasonings, including fresh ginger and garlic, cinnamon, cumin, paprika, and apple cider vinegar.

These flavors are subtle, not overpowering, in case you are reading this thinking "what??, cinnamon and cumin with all the rest of this?" The flavors come together magically in the end!


Then, once the mixture is pureed and veggies sauteed, you combine them in a bowl with some chopped green onions.


Then, on a plate combine some breadcrumbs with sesame seeds. You form patties with your hands (I made these a little bigger than usual), and place the patties in the breadcrumb mixture, patting each side to coat a little. Then you pan-fry them in just a scant amount of oil, and you're done!


In addition to the Tahini-Tamari Sauce, we also drizzled on some Balsamic-Garlic Flax Oil from Vive. The two sauces paired fabulously on these patties. We had a salad on the side and some yam (sweet potato) fries. I didn't take a pic of this because our "real" plates were not as "fancy-shmancy" as this photo on its own (and I say that only because I impress myself when I am able to capture a stylin' photo when the muchkins are clammoring for their dinner)!! :)

Cooking Note: These patties have a soft texture that is somewhat delicate. Not that it's difficult to work with, but when cooking them it's best to flip just once or twice. Also, leftovers tend to be more dry when reheated, but a little extra sauce helps to moisten!!