I soaked way too many chickpeas the other day and we weren’t sure what to make for dinner. Fortunately, my pal Penny had recently introduced me to fried chickpea patties (not like falafel though), which reminded me a lot of latkes. I ditched the oil and tried spicing them up with some of my favorite spices and baking them to lose the extra calories. They were really soft, warm and almost comforting. If you don’t have time to soak the chickpeas, just buy the canned ones. And if you don’t have mung beans on hand, you could try lentils, kidney or white beans. Fortunately for me, I had beans and chickpeas and mung beans that were on “their way out,” so this came together in about 20 minutes total (and most of that was cooking time). I made these twice this week because they’re light, which is good for the hot weather we’re having in Jerusalem.
Makes 16 sliders
What you need:
3 c chickpeas
2/3 c mung beans (omit if you are pressed for time)
1 cup green onion; cut into 1″ pieces
1/2 c grated carrot (I forgot to add carrots this time, which is why you don’t see it, but it’s better with ’em)
1 tsp baharat spice
1 tblsp schug (scroll to the bottom of this link’s page for instructions on how to make a small batch)
1 tsp salt & pepper, each
1/2 tsp ground ginger
1/4 c sesame seeds
1/2 tsp chili flakes
2 tblsp olive oil
3 tblsp raw tehina paste
How to do it:
Preheat your oven to 350 F. If you have a food processor, you can use that instead of doing this by hand. Otherwise, by hand, mash up the chickpeas until they become a paste.
Add everything in the order listed above and combine well.
Form balls in your hand and place them on parchment paper on a tray 4 x 4 to yield 16 sliders. Bake for 12-15 minutes, or until the sliders become slightly golden. The most important thing is just that they aren’t so soft that once you remove them they fall apart. Top with tehina and enjoy inside of a cabbage leaf, a large pepper slice, inside of a bun or as a side dish with tabbouleh salad. Enjoy!