Chickpea Patties – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Drain and rinse the chickpeas.

   Colander
2. 2
   Grind the chickpeas with the onion, garlic, cilantro and parsley in a food processor to a coarse mixture.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Add the gluten-free flour blend, baking powder, cumin, paprika, salt and black pepper to the ground mixture and mix well.
4. 4
   Chill the mixture 30 minutes.

   Refrigerator
5. 5
   Shape the mixture into flat palm-size rounds.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 6
   Heat the pan over medium heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 7
   Fry the meatballs about 4 minutes per side, until they brown.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 8
   Serve with tahini, vegetables and salad.