Chickpea Patties with Yogurt Dip
- 300 grams chickpeas (Canned)
- 1 onion
- 3 garlic cloves
- 1 Tbsp chopped Coriander
- ½ tsp finely ground cilantro
- 1 tsp ground Cumin
- 1 pinch cayenne pepper
- Buckwheat flour
- 4 Tbsps olive oil
Drain the chickpeas well. Peel and coarsely chop the onion and garlic and transfer to a blender with 250 grams (approximately 8 ounces) of the chickpeas and puree. Transfer to a bowl and stir in 1/2 teaspoon salt, the cilantro, coriander, cumin and cayenne pepper. Add enough buckwheat flour to make a firm dough. Let stand at least 30 minutes. With moistened hands, shape the mixture into 4 cm (approximately 2-inch) large balls and flatten slightly.
Heat the oil in a pan. Saute the patties on medium heat until golden brown on both sides, 3-4 minutes.
For the dip: With a fork, finely mash the feta and mix with yogurt, lemon juice and mint, season with salt and pepper and garnish with mint leaves.
Divide the romaine lettuce into leaves, rinse, spin dry and shred. Arrange the lettuce leaves on plates with the remaining chickpeas and patties and serve with the dip.