Spicy Panko Chickpea Patties
Written by Tori Avey on Tuesday, 02 August 2011. Posted in Food Mood
http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=117&Itemid=8
A friend of mine introduced me to panko about two years ago, and ever since then I’ve enjoyed experimenting with it in my cooking. Flaky panko breadcrumbs have a wonderful airy texture, making them ideal for frying. Panko creates a crisper, lighter fried coating than traditional breadcrumbs. It can enhance a variety of fried dishes. It’s the secret to a perfectly crunchy chicken schnitzel coating, and has a multitude of other uses as well.
One evening, I decided to combine a falafel patty with egg and panko crumbs to create something new. I ended up with this recipe—it’s sort of a cross between a falafel, a latke, and a chickpea veggie burger. I added lots of cayenne for spice because my family likes it that way. You can cut down the cayenne for a milder flavor if you prefer.
These chickpea patties are crispy, spicy, and addicting. Enjoy!
For more kosher recipes, cooking tips, and food history, visit TheShiksa.com.
Spicy Panko Chickpea Patties
Ingredients
1 cup dry chickpeas (garbanzo beans)
1/3 cup fresh chopped flat-leaf parsley
2 eggs
1 ½ teaspoon cumin
¾ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 cup panko breadcrumbs, divided
Vegetable oil for frying (I prefer grapeseed or canola)
You will also need: food processor, frying pan/skillet
1. Place dry chickpeas in a bowl and cover them with 2 quarts of cold water. Cover bowl with a kitchen towel and let them soak overnight. Drain water from beans and pat dry with a towel.
2. Fit your food processor with a metal blade attachment. Place beans, chopped parsley, eggs, cumin, salt, cayenne pepper and garlic powder into the food processor. Pulse the ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Do not over-process or create a paste; you want it similar to the texture of couscous.
3. Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Use the fork to incorporate ½ cup of the panko bread crumbs into the mixture (reserve the other ½ cup). Cover the bowl and refrigerate for 30 minutes.
4. Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat.
5. While oil is heating, pour the other ½ cup of panko bread crumbs onto a plate. Form chickpea mixture into flat slider-shaped patties using wet hands. Use about 3 tbsp of mixture per patty. Coat each patty on both sides with dry panko breadcrumbs.
6. Before frying my first batch of patties, I like to fry a test the oil temperature by frying one in the center of the pan. If the oil is at the right temperature, it will take about 3 minutes per side to brown (about 6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the patties in batches of 6 till golden brown on both sides. Once the patties are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
7. Serve the patties fresh and hot; they go best with creamy tahini sauce. Enjoy!
Makes 15-20 patties
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