How To make Chickpea Couscous Croquettes
2/3 c Sunflower seeds, hulled
-- & raw, optional 2 c Chickpeas, cooked
1 c Couscous
1/2 c Tomato juice
1/2 c Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil
If using sunflower seeds, preheat oven to 350F. Spread seeds on baking tray. Remove any shells or discolored seeds. Bake 5-7 mins, until seeds smell nutty and darken slightly. Grind in food processor until coarsely chopped. Add chickpeas and process until well mixed. Keep mix in food processor. In heavy pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer 2-3 mins, until couscous has absorbed all the liquid. Let stand 5 more mins. Add cooked couscous to chickpea mixture along with remaining ingredients except oil. Mix well, stopping processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2-3 tb of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2 inches wide and 1/2 inch thick. Brush croquettes with olive oil and place on lightly oiled baking tray. Bake 15 mins, turn croquettes over, brush with oil and bake another 10-12 mins. You can bake croquettes ahead of time, refrigerate and reheat before serving. Serve with Sauce Bourguignonne
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These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
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Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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Croquettes à la farine de pois chiches et légumes كروكيت بدقيق آلحمص وآلخضر
دقيق آلحمص 500غرام و1لتر من آلماء وآضافة آلقليل من آلخضر آلموجودة عندكم نيئة وملعقين زيت وقليل من آلملح وآلكمون وآلفلفل آلآسود وتحرك جيدا وتعمل في آلملعقة وتقلى في آلزيت،،آكلة سهلة وخفيفة وتحضر في دقايق،،،،وشهية طيبة وعيدكم مبارك سعيد
How to Make Quinoa Patties | Quinoa Cakes Recipe
Healthy quinoa patties (cakes) recipe. Crispy on the outside, soft and flavorful on the inside. High protein delicious quinoa cakes.
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Ingredients:
1½ cups (260g) quinoa
3 cups (720ml) water
1 carrot
1 zucchini
1 onion
2 garlic cloves, crushed
1/4 bunch parsley
4 eggs, beaten
1/2 teaspoon + 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons + 3 tablespoons olive oil
Directions:
1. Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let cool. Transfer to a large bowl.
2. Finely chop the onion, grate zucchini and carrot. Chop fresh parsley.
3. Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 3-4 minutes. Add crushed garlic, grated zucchini and carrot. Cook over medium heat, stirring occasionally for 7-8 minutes.
4. To the bowl with cooked quinoa and the cooked vegetables, 1/2 tsp salt, black pepper and chopped parsley. Mix until well combined.
5. With your hands, shape patties from the mixture.
6. In a large pan with olive oil. Fry the patties for 3-4 minutes on each side or until golden brown. Transfer to a paper towel.
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Simple chickpea patties- a great veggie lunch for kids. For more please see my blog themamashipblog.com