Chickpeas, Again

I cooked a lot of chickpeas yesterday and today I used some of them to make patties. We also had leftover barley from yesterday and I used it too, and didn’t add any flour to the patty dough. Barley seemed to bind the dough well, but the patties were trying to fall apart when I fried them, so I added some flour to the recipe. We had one lemon drop chili and one hotter mystery variety chili chopped in our patties, but the amount could have been doubled or tripled. Or the chilies can be omitted.

I like to fry patties on a pancake pan, but regular frying pan is fine too.

Chickpea Patties
(makes 12)

6 dl cooked chickpeas
3 carrots
2,5 dl cooked barley (or rice)
0,5 dl wheat flour
2 tsp curry powder
0,5 tsp ground cumin
0,5 tsp paprika
salt and pepper
fresh chilies (optional)

oil for frying

Mash the chickpeas with a blender, or with a potato masher. Adding 0,5 dl water makes blending easier. Grate the carrots. Mix everything together except chilies and oil. Mince the chilies. Take couple of tablespoons patty dough and make a flat oval with your hands. Put some chili on it, fold in half and shape into a round patty. Make rest of the patties same way. Heat some oil in a frying pan and fry the patties on medium heat about 5 minutes on both sides or until they look ready.

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