Hey there, beautiful foodies!
Al here, and I’m back in the kitchen with another creation I’m particularly excited about! Today, we’re diving into a dish that’s a celebration of spice and all things nice, with a cheeky nod to the vibrant flavors of the Middle East. It’s perfect for those seeking something satisfying yet sensitive to our common food allergies.
Before we get into the nitty-gritty, let me paint a picture for you: Imagine a bustling bazaar, the air fragrant with exotic spices, and you’re navigating through the lively crowd with a plate of sizzling goodness in hand. That’s the vibe I was channeling when crafting these “Sizzling Sensation: Allergy-Friendly Harissa Spiced Chickpea Patties with Avocado Tahini Sauce.”
What’s brilliant about this dish is that it caters to the egg, dairy, and soya allergies in our household without skimping on flavor or satisfaction. Plus, it’s incredibly versatile! Serve it up as a show-stopping main for dinner, slot it into a pitta for a hefty lunch, or even break the patties over some leafy greens for a robust salad.
The star of the show – chickpeas! They’re a staple in our pantry and a source of plant-based protein that never lets us down. Couple that with the fiery charm of harissa, and you’ve got patties that pack a punch but are still family-friendly.
Now, no good patty is complete without a sauce, right? Enter our smooth and dreamy avo-tahini sauce, which glides onto these patties like a silk scarf. Creamy from the avocado, nutty from the tahini, with a zing of lemon to bring it all together – it’s pure magic, and yet so simple to whip up.
Making these beauties is as undemanding as it gets. Just a blitz in the food processor, a quick sizzle in the pan, and voilà! You have golden, crispy-edged patties ready to tantalize your taste buds.
Now let’s talk assembly – it’s as easy as stacking blocks. A peppery bed of rocket, our hero patties on top, a drizzle (or dollop, I’m not here to judge!) of that luscious sauce, and a sprinkling of sesame seeds for that extra bit of texture.
There you have it, my friends – a dish that’s sure to become a repeat offender in your weekly meal rotation. I mean, who can resist the siren call of those flavors? Not me, that’s for sure!
So give it a go, and let me know in the comments how it turned out for you! Was it a hit at your family table? Did you tweak the recipe to suit your flair? I’m all ears!
Here’s to the pleasures of the palate, and until next time, keep those aprons on and those ovens preheated!
Happy cooking, everyone!
Al
Ingredients
– 400g canned chickpeas, drained and rinsed
– 2 tsp harissa paste
– 1/2 tsp cumin powder
– 1/4 tsp garlic powder
– 1/2 tsp smoked paprika
– 2 tbsp fresh coriander, finely chopped
– 1/4 red onion, finely diced
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 3 tbsp olive oil, divided
– 1 ripe avocado
– 2 tbsp tahini
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/2 garlic clove, minced
– 2-3 tbsp water (for sauce consistency)
– 1 tbsp sesame seeds (for garnish)
– 1 small handful of rocket leaves (for serving)
Method
1. Begin by preheating your pan on medium heat while you prepare the chickpea patties.
2. In a food processor, combine the drained chickpeas, harissa paste, cumin, garlic powder, smoked paprika, fresh coriander, red onion, sea salt, and black pepper. Pulse the mixture until it forms a coarse paste, ensuring some texture remains for the patties; this should take about 8-10 pulses.
3. Shape the chickpea mixture into four even patties, each about 1/2 inch thick.
4. Add 2 tablespoons of olive oil to the preheated pan. Once hot, add the chickpea patties to the pan.
5. Cook the patties for about 3-4 minutes on each side or until they develop a golden-brown crust and are heated through. Keep the heat at a medium level to prevent burning.
6. While the patties cook, prepare the avocado tahini sauce. In a bowl, mash the ripe avocado until smooth.
7. To the mashed avocado, add tahini, lemon juice, the remaining 1 tablespoon of olive oil, minced garlic, and salt. Stir well to combine. Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency.
8. Once the chickpea patties are done, gently remove them from the pan and let them rest on a paper-towel-lined plate to absorb any excess oil.
9. To assemble, place a few rocket leaves on each plate, top with the hot chickpea patties, drizzle generously with the avocado tahini sauce, and sprinkle with sesame seeds.
Serve immediately and enjoy the combination of spicy, creamy, and fresh flavors in your allergy-friendly dish!
