1bunchof chard leaves, well washed and cut into thin strips
1bunchparsley, chopped
1bunchcoriander, chopped
1/2teaspooncumin
1cupchickpeas flour
1cupwater
Salt, pepper by taste (at least 1/2 teaspoon salt)
Oil for frying
Instructions:
Getting the swiss chard ready: Wash well the swiss chard and cut into thin strips. Then, place the chard in a pot and cover it with boiling water. Bring it to a second boil and continue cooking for about 5 minutes. Drain well and squeeze out excess liquids.
In a large mixing bowl, put chickpea flour and a glass of water, and whisk well until smooth. Add the rest of the ingredients- sautéed chard, chopped parsley, chopped coriander, cumin, salt and pepper, and stir well.
. In a skillet, heat oil for frying, about ¼-inch/ half a cm high, over medium heat. Carefully pour a tablespoon of patties’ mixture into the frying pan and gently flatten the patty using a spoon. Continue with the rest of the mixture till the pan is full. Fry the patties for 2 minutes on each side and transfer to a plate with absorbent paper.
Notes:
Oil for frying – you can use any oil according to your preference. I use canola oil. The patties are quite tolerant of the amount of oil, but I think it is best to make half-deep frying for optimal results. You can also reduce the amount of oil if you insist, but then make sure to use a good non-stick skillet.
I love eating those patties with a dip on the side, for example- yogurt and mint, tahini, tomato salsa, garlic dill, any kind of pesto and so on.