We originally made this dish before our vacation to Oregon and really enjoyed how well the vegetarian patties turned out. The tzatziki sauce was really flavorful and we had added some chili pepper to give it some more spice. Since the recipe makes more patties than we can eat, we froze the extra patties raw for a future dinner. Thankfully, that meant all we had to do was thaw the patties under running water and we were ready to finish cooking our dinner. Brit made a delicious side of veggies that is very similar to an Israeli salad; details of the salad will come later.
Chickpea Patties with Tzatziki Sauce
(Originally posted on the Macheesmo food blog)
makes 8 patties
Patties
2 15 oz cans chickpeas, drained and rinsed
2 tsp garam masala
2 tbsp olive oil
2 eggs
1/2 cup bread crumbs, toasted
4 scallions, minced
1/2 cup greek yogurt (we got the non-fat kind from TJs)
3 tbsp cilantro, minced
Salt
Toast the breadcrumbs in a dry pan over medium heat for about 5 minutes until a light brown color. Then, whisk together the eggs, garam masala, oil, and pinch of salt into a small bowl. Mush the chickpeas in a large bowl with a fork until mixed well. It's ok to have it be chunky.
Stir together the chickpeas, egg/spice mixture, breadcrumbs, and all the other ingredients to make a paste. Divide the mixture into 8 equal parts and form round patties about 3/4 of an inch thick while trying not to press the mixture together too much. Over high heat, add 2 tbsp of olive oil to a pan. When glistening hot, add the patties and cook 4-5 minutes per side until browned.
Tzatziki Sauce
1/2 cup greek yogurt
1 cucumber, shredded
1 tbsp scallions
1/2 tbsp cilantro
salt
Peel the cucumber and shred using a large pored grater into a colander resting over a bowl. Sprinkle with a pinch of salt and let sit for 10-15 minutes. Placing the colander over a bowl is crucial as the cucumber will lose a lot of its moisture while it sits. Mix all the remaining ingredients together in a large bowl and spice with chili pepper powder if you so desire.
Showing posts with label garbanzo beans. Show all posts
Showing posts with label garbanzo beans. Show all posts
Thursday, July 21, 2011
Tuesday, June 7, 2011
Seafood Mix with Garbanzo Beans
I made one of our favorite dishes tonight that we've blogged about previously: seafood mix with garbanzo beans.
We only had 3 cloves of garlic in the house and didn't have red pepper flakes, so I modified the dish by adding 1-2 tbsp of cayenne pepper. Probably was a bit too strong, but I do love the kick that spice provides.
The dish was served over some curry-spiced brown rice that Brit made and was garnished with the usual parsley, lemon juice, and additionally green beans seasoned with lemon juice, salt, and pepper.
As usual the meal was delicious; it's so easy to make and always turns out well. I hope we make this again soon and I'm sure Brit will agree!
We only had 3 cloves of garlic in the house and didn't have red pepper flakes, so I modified the dish by adding 1-2 tbsp of cayenne pepper. Probably was a bit too strong, but I do love the kick that spice provides.
The dish was served over some curry-spiced brown rice that Brit made and was garnished with the usual parsley, lemon juice, and additionally green beans seasoned with lemon juice, salt, and pepper.
As usual the meal was delicious; it's so easy to make and always turns out well. I hope we make this again soon and I'm sure Brit will agree!
Thursday, May 12, 2011
Seafood Mix with Garbanzo Beans
This dish comes from the April 2011 issue of Food Network Magazine. It is so simple and delicious. At one point we were making this dish every week and I had to ask that we make it at least every other so we didn't risk getting tired of it.
Garlic Shrimp and Chickpeas
(adapted from Food Network Magazine's Garlic Shrimp and Chickpeas)
Serves 4
2 x 15 oz cans chickpeas, drained and rinsed
Olive oil
Kosher salt
1 1/4 lbs shrimp, peeled and deveined (we actually buy a mixed bag of frozen seafood from TJs that contains shrimp, scallops, and squid)
6 cloves minced garlic (This is already an increase from the 3 that the recipe recommends)
1 tsp grated lemon zest
1 tsp red pepper flakes (This is a doubling from the original recipe. I love the kick that red pepper flakes provide)
1/2 cup chopped parsley
Lemon wedges
Preheat oven to 450 F. Toss chickpeas with 1 tbsp olive oil and 1/2 tsp salt. Spread out into a singe layer on a baking dish and bake until golden, approximately 20 minutes.
Toss seafood (whether you use just shrimp or a seafood mix) with 4 tbsp olive oil, minced garlic, lemon zest, red pepper flakes, and 1 tsp salt and let marinate 10 minutes.
Spread the marinated seafood over the cooked chickpeas and return to the oven until the seafood is done. We go based on whether the shrimp is cooked and pink. Drizzle the remaining 1 tbsp olive oil over the cooked dish and serve with parsley and lemon wedges.
This is one of our favorite dishes lately. The freshly squeezed lemon juice goes so well with the flavors of the seafood marinade and the chickpeas. I personally love the flavor and texture of chickpeas and need to find new ways to add them to my dinner recipes.
Garlic Shrimp and Chickpeas
(adapted from Food Network Magazine's Garlic Shrimp and Chickpeas)
Serves 4
2 x 15 oz cans chickpeas, drained and rinsed
Olive oil
Kosher salt
1 1/4 lbs shrimp, peeled and deveined (we actually buy a mixed bag of frozen seafood from TJs that contains shrimp, scallops, and squid)
6 cloves minced garlic (This is already an increase from the 3 that the recipe recommends)
1 tsp grated lemon zest
1 tsp red pepper flakes (This is a doubling from the original recipe. I love the kick that red pepper flakes provide)
1/2 cup chopped parsley
Lemon wedges
Preheat oven to 450 F. Toss chickpeas with 1 tbsp olive oil and 1/2 tsp salt. Spread out into a singe layer on a baking dish and bake until golden, approximately 20 minutes.
Toss seafood (whether you use just shrimp or a seafood mix) with 4 tbsp olive oil, minced garlic, lemon zest, red pepper flakes, and 1 tsp salt and let marinate 10 minutes.
Spread the marinated seafood over the cooked chickpeas and return to the oven until the seafood is done. We go based on whether the shrimp is cooked and pink. Drizzle the remaining 1 tbsp olive oil over the cooked dish and serve with parsley and lemon wedges.
This is one of our favorite dishes lately. The freshly squeezed lemon juice goes so well with the flavors of the seafood marinade and the chickpeas. I personally love the flavor and texture of chickpeas and need to find new ways to add them to my dinner recipes.
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