Chickpea Patties [Falafel]
2 cups [500 mL] canned chickpeas, rinsed and drained 4 tablespoons [60 mL] seasoned breadcrumbs 2 tablespoons [30 mL] extra-virgin olive oil 6 tablespoons [90 mL] vegetable broth 3 cloves garlic 5 sprigs parsley 5 sprigs coriander 1 teaspoon [5 mL] paprika Pinch of saffron Pinch of nutmeg Salt and pepper, to taste 4 tablespoons [60 mL] vegetable oil 5 tablespoons [75 mL] sour cream 1 tablespoon [15 mL] tahin [sesame paste] 3 pita breads, cut into half-moons Raw vegetable pieces Into a food processor, puree together drained chickpeas, seasoned breadcrumbs, olive oil, vegetable broth, garlic cloves, parsley sprigs, coriander sprigs, paprika, saffron, nutmeg, salt and pepper until smooth. Leave to rest for 15 minutes, then puree for 30 seconds more. Pour into a clean bowl and refrigerate for 30 minutes. Shape cold mixture into 6 patties. Heat vegetable oil in a frypan over medium heat. Brown patties for 3 minutes on each side. Mix together sour cream and tahin. Open-up pita breads to get 6 halves; top each half with a chickpea pattie. Garnish with raw vegetable pieces then evenly top each with sour cream mixture. Serve immediately.