Thursday, September 18, 2014

Baked Split Pea Patties

This is not a burger, not a falafel, but somewhere in the middle. Whatever it is, this mysterious patty is much healthier than either because it is baked and does not contain oils, yet still retains a full flavour profile that is similar to a falafel. 

It is also gluten free and uses chickpea flour as a filler, and if you have had chickpea flour before you know how delicious it is.  It has to be one of the tastiest flours on the planet for sure!  

The spice mix is a basic garam masala and can be adjusted to your liking, or you can also use your favourite curry powder if you don't have all the spices at home.  Cooking is always a bit of an experiment after all. 

For 24 patties

  • 1 cup yellow split peas 
  • 1/2 cup chickpea flour 
  • 3 tablespoons ground cumin 
  • 2 tablespoons ground coriander 
  • 2 tablespoons salt
  • 1 tablespoon cinnamon 
  • 1 teaspoon ground turmeric 
  • 1 teaspoon black pepper 
  • 4 cups water 

  1. Soak yellow split peas in water for at least 4 hours.
  2. Bring to a boil, lower the temperature and simmer for 25 minutes or until the peas have softened.
  3. Drain remaining liquid and spread on a shallow dish. Refrigerate for an hour.  (Shallow dishes allow for quicker cooling.) 
  4. Once cooled, combine all ingredients in a large bowl.  You may need to add more flour if your peas retained extra water.  The dough should be firm like modeling clay at this point, if not, add more flour. 
  5. Preheat oven to 400 degrees F. 
  6. Line two baking sheets with parchment paper, or lightly grease. 
  7. With wet hands, rip off golf ball sized pieces of dough and flatten with your hands.  Add these dough "cookies" to the baking sheet and back for 15-20 minutes or until dough begins to dry out.  (You can eat this raw if you want, it just tastes better cooked.) 
  8. Serve with pita, or on its own with your favourite salad or dipping sauce.  

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