144kcal
4g
2g
2g
1g
6g
17g
30mg
- 200ml / 6.76fl oz Water
- 150g / 5.29oz Couscous
- 150g / 5.29oz Chickpeas
- 1 tsp Parsley
- 1 tsp Lemon juice
- 1 Carrot
- 1 Egg
- 3 tbsp Olive oil
- 2 tbsp Spelt flour
- 0.5 Cucumber
- 200g / 7.05oz Natural yogurt
- 0.5 tsp Lemon juice
- 1 tsp Chives
- 1 tsp Parsley
1. Boil 200ml / 6.76fl oz Water and pour over 150g / 5.29oz Couscous. Let it sit for 15 minutes, then fluff with a fork.
2. Rinse 150g / 5.29oz Chickpeas and blend with 1 tsp Parsley and 1 tsp Lemon juice until smooth.
3. Peel and grate 1 Carrot.
4. Mix Couscous, Chickpea puree, grated Carrot, 1 Egg, 1 tbsp Olive oil, and 2 tbsp Spelt flour.
5. Form patties with damp hands.
6. Heat 2 tbsp Olive oil in a pan and fry patties for 5 minutes per side until golden brown.
7. For the dip, peel and julienne or grate 0.5 Cucumber.
8. Mix 200g / 7.05oz Natural yogurt with 0.5 tsp Lemon juice, 1 tsp Chives, and 1 tsp Parsley. Serve with patties.
6% of RDI
11% of RDI
2% of RDI
0% of RDI
0% of RDI
11% of RDI
98% of RDI
You can use unsalted vegetable broth instead of water for added flavor. Ensure chickpeas are well-drained to avoid excess moisture.
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