Chickpea Fritters with Couscous - Indian Vegetarian

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Chickpea Fritters with Couscous - Indian Vegetarian

7 oz couscous

1/2 small cucumber

2 plum tomatoes (peeled, seeded, diced)

small bunch flat leaf parsley

1 lime

6 spring/green onions trimmed

1 14 oz can chickpeas drained rinsed

1/2 tsp each cumin, coriander/cilantro

1 red chilli seeded finely chopped

handful fresh coriander/cilantro leaves

1 garlic clove

plain flour for dusting

10 fresh mint leaves

5 oz yoghurt

salt/freshly ground pepper

paprika

 

 

 

Put 4 oz water in a small pan add 1/2 tsp salt.Bring to boil remove

from heat stir in couscous leave for 5mins.

 

Grate cucumber and squeeze liquid out.Spread onto a plate sprinkle with

small amount of salt and set aside.Finely chop parsley.

 

Stir tomatoes, parsley into couscous.Halve lime and squeeze in the

juice.Finely chop half of the spring onions stir into couscous.Season to

taste.

 

Roughly chop the remaining spring onions, place in food processor with

chickpeas.

 

Add cumin, coriander/cilantro, chilli and coriander/cilantro leaves.Chop

garlic clove and add and whiz briefly in the food processor until just

combined.Season to taste.Place cucumber in a bowl and stir in yoghurt

chop mint add with plenty of seasoning.Mix well.

 

Heat frying pan and spray with lite oil spray.Shape chickpea mixture

into 6 oval patties and dust lightly with flour.Add to the pan and cook

for a few minutes until heated through and beginning to brown(watch not

to burn them)turning once.Place on kitchen paper to dry if needed.

 

Divide couscous between 2 plates spoon over the yoghurt dressing and

add 3 chickpea fritters to each plate.Dust with paprika to serve.Add

lemon wedges if desired.

 

Source: vegrecipe.com

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