Chickpea Rissoles


These chickpea rissoles made for the perfect appetizer. They are very similar to chickpea fritters or falafel patties. Next time, I would play with the spices and maybe add some cayenne for a touch of heat. Feel free to get creative with the dipping sauce as well. I decided to use fresh salsa that my parents make every summer. You could make a nice tzatziki or a cumin parsley sour cream dip.


– 1 can chickpeas, drained and rinsed
– 1 large onion, diced
– Olive oil
– 2 cloves of garlic, minced
– 3 Tbls fresh parsley, chopped
– 1/4 c cake flour
– 1 egg, beaten
– 1 Tbls cumin

1. Pureé the chickpeas in a food processor until smooth
2. Sauté the onion in oil until soft
3. Add the garlic, parsley and cumin. Cook for 1-2 minutes. Remove from heat and add to the chickpea blend
4. Now, combine the flour and egg with the chickpea blend. Form patties and fry in oil over a medium-high heat. Once they are browned, remove from the skillet and set patties on a platter lined with paper towel
5. Serve immediately



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