Close X
Friday, November 22, 2024
ADVT 
Main

Chickpea and Feta Keftedes

Darpan News Desk The Canadian Press, 23 Apr, 2024 12:33 PM
  • Chickpea and Feta Keftedes

Start to finish: 45 minutes Servings: 4

Ingredients: 

1/2 cup whole-milk plain yogurt

¼ cup tahini

6 teaspoons lemon juice, divided, plus lemon wedges to serve

1 1/2 teaspoons ground cumin, divided

Kosher salt and ground black pepper

1 large egg

1 1/2 teaspoons sweet paprika

1/2 teaspoon ground cinnamon

Two 15 1/2-ounce cans chickpeas, rinsed and drained

2 ounces feta cheese, crumbled (1/2 cup)

1/2 cup finely chopped fresh mint, flat-leaf parsley or a combination, plus whole or torn leaves to serve

Directions:

2 tablespoons grapeseed or other neutral oil, divided In a small bowl, stir together the yogurt, tahini, 4 teaspoons of lemon juice and 1 teaspoon of cumin.

Transfer ⅓ cup of the mixture to a large bowl. Into the remaining yogurt mixture, stir the remaining 2 teaspoons lemon juice and ¼ teaspoon each salt and pepper; set aside for serving. To the large bowl, add the egg, paprika, cinnamon, the remaining 1/2 teaspoon cumin, ¾ teaspoon salt and 1 teaspoon pepper, then whisk to combine.

Add the chickpeas and mash with a potato masher until broken down but not completely smooth. Add the feta and herb(s), then mix well. Form into 12 evenly sized balls (each about a scant ¼ cup); place on a plate and refrigerate for about 15 minutes. In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering.

Add 6 of the balls, spacing them evenly apart (return the remainder to the refrigerator), then flatten each with a metal spatula into a 2- to 2 1/2-inch patty. Cook until golden brown on both sides, 3 to 4 minutes per side, gently flipping them once. Transfer to a platter and tent with foil.

Wipe out the skillet and repeat with the remaining oil and patties. Top the keftedes with whole or torn herb(s) and serve with the yogurt-tahini sauce and lemon wedges.

 

MORE Main ARTICLES

'Gluten Free' Makai Methi Roti by Chef Tarla Dala

'Gluten Free' Makai Methi Roti by Chef Tarla Dala
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal. 

'Gluten Free' Makai Methi Roti by Chef Tarla Dala

That’s Amore!

That’s Amore!
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…

That’s Amore!

Upma

Upma
Breakfast: The South Asian Way, learn a simple easy Upma recipe. INGREDIENTS 1 tbsp vegetable oil 1/2 tsp mustard seeds 8 curry leaves 1/2 tsp channa dal 3 tbsp chopped onions 1/2 green chilli, finely sliced 1 carrot…

Upma

Mumbai Frankies

Mumbai Frankies
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…

Mumbai Frankies

Garam Masala Salmon

Garam Masala Salmon
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…

Garam Masala Salmon