Chickpea Rissoles
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Servings
- 6 rissoles, 6 serving(s)
Categories
- Beans
- Main Course
- Baked
Dietary
- Vegetarian
Allergens
- Sesame
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying for processed vegetarian which we had no idea of what they truly contained.
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Equipment
Food processor, frying pan, mixing bowl, baking tray, oven
Ingredients
- 2 spring onions, finely chopped
- 2 tablespoons olive oil
- 1 cup tinned chickpeas, reserve liquid
- 1/4-1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 3/4 cup finely chopped mushroom
- 3 garlic cloves, crushed
- 1/2 cup chickpea liquid
- 1/2 teaspoon cumin
- 1/2 cup dry breadcrumbs
- salt and pepper
Instructions
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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