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Chickpea Rissoles Recipe
YOU WILL NEED: 225g dried Fairtrade and Organic chickpeas 1 egg, locally sourced if possible 3 tablespoons chopped parsley (you can use dried)
Fancy trying something a little bit different for
1 tablespoon of yellow or red curry paste
dinner tonight? These delicious chickpea rissoles
A drizzle of olive oil
are sure to get your taste buds tingling!
For the coating:
This recipe makes about eight rissoles, but you
1 egg, beaten, locally sourced if possible
could make them smaller and serve them with a
Bran or panko breadcrumbs
mint and yoghurt dip for a buffet or as a starter.
Salt and pepper to taste HOW TO MAKE: Place the chickpeas in a large bowl and cover with several inches of cold water. Leave to soak overnight. Drain and rinse. Place the soaked, rinsed chickpeas into a large pan. Add cold water to cover the chickpeas and a place a lid on the pan. Bring to the boil and cook until the chickpeas are softened, approximately 1-1½ hours. Do not allow the pan to boil dry.
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Drain and reserve some of the cooking liquid. Grind or mash the chickpeas depending on how chunky you want the rissoles to be, but not too chunky or they won’t bind together. Add the remaining iingredients plus salt and pepper to taste, and mix well, check to see if the mixture holds together in your hand when gently squeezed. If the mixture falls apart, add a touch of the cooking liquid. Shape the rissoles into the desired shape and dip each one in beaten egg and then roll in the bran or panko breadcrumbs. Chill until ready to use. Take out of the fridge and bring to room temperature so that the middle will heat up when the rissoles are fried. Heat a generous drizzle of oil in a pan. Fry the rissoles in small batches; this will help to prevent them breaking up or becoming soggy.
