Chickpea Rissoles
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 rissoles
- Serves:
- 6
ingredients
- 2 spring onions, finely chopped
- 29.58 ml olive oil
- 236.59 ml tinned chickpeas, reserve liquid
- 59.14-118.29 ml sunflower seeds
- 118.29 ml sesame seeds
- 177.44 ml finely chopped mushroom
- 3 garlic cloves, crushed
- 118.29 ml chickpea liquid
- 2.46 ml cumin
- 118.29 ml dry breadcrumbs
- salt and pepper
directions
- Saute onion & mushrooms in oil about 5 minutes until softened.
- In a food processor, combine garlic, chickpeas & liquid. Blend until smooth.
- Transfer to a large bowl and add mushroom mixture.
- Coarsely grind sunflower seeds in food processor.
- Add to chickpea mixture with cumin & salt. Mix well.
- Stir in breadcrumbs. Mixture will be soft.
- Form into rissoles and roll in sesame seeds.
- Bake at 180C for 20 minutes.
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