Curried Chickpea Rissoles

Ingredients:
  • 4 tsp Sunflower oil
  • 1 Onion; chopped
  • 1 Celery stalk; chopped
  • 1 Clove garlic; crushed
  • 1/2 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Garam masala; or madrascurry
  • 3/4 cup Red lentils
  • 1-3/4 cup Water
  • 1 cup Cooked chickpeas
  • 1/2 cup Whole wheat bread crumbs
  • 1 Tbsp Chopped fresh cilantro
  • Salt and pepper; to taste
  • 4 Tbsp Whole wheat flour
  • Celery leaves; to garnish
  • Bulgur Pilaf; to serve
  • Coriander and Yogurt Sauce;to serve
  • 2 tsp Oil; for frying
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Preparation:

Heat oil in pan, add onion and celery and cook until softened. Add garlic and spices and cook for 1 minute, stirring constantly. Add lentils and water, bring to boil, cover and simmer 20 minutes, stirring occasionally. Remove from heat and mix in the chickpeas, crumbs, cilantro, salt and pepper.

Leave to cool slightly. Two patties per serving. Using dampened hands, shape the mixture into small balls, then flatten slightly and roll in the flour to lightly coat. Heat remaining oil in a large frying pan, add the rissoles, and fry for 3 minutes per side, until crisp and golden. Drain on paper towels and serve immediately garnished with celery leaves.

Servings: 4
Source: HIGH FIBRE COOKING, by Carole Handslip, (1988)
Submitted by: Recipe Group Member
Date: Mar 11, 1998






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